ffwd: back-of-the-card cheese & olive bread
I don’t make either very often, but I like savory breads more than sweet ones. I think it’s because the sweet ones are typically served at breakfast under the label of “bread”, but are really just cakes in loaf form. With the exception of a truly amazing sticky bun or coffee cake, I really don’t like sweets in the morning. That’s a long way of saying I was up to the task of this week’s French Fridays with Dorie recipe, Back-of-the-Card Cheese and Olive Bread.
The recipe called for tapenade, olives and Comté cheese, but cries out to be personalized. I took a peek in the refrigerator for inspiration. I decided to give my loaf a Greek twist. I substituted sun-dried tomatoes for half of the olives and used 1 cup of feta for the cheese.
I also opted to make mini loaves. Recipes for one big loaf fill my 3 smaller sized pans. I can eat one right away and share the others, or freeze for later. I served the bread alongside a bowl of soup for lunch, plus further nibbling throughout the day.
The flavors were salty and savory which I enjoyed. The texture of the bread was more like cake than a typical quick bread. Maybe that’s the French way. I’m not sure that I liked that part, especially with the savory ingredients, so I don’t think I’ll make this again.
To see the winning combinations of other French Fridays with Dorie participants, follow their links here