Tuesday, March 8, 2011

Savory Cheese and Chive Bread

This is my very late entry for the French Fridays with Dorie cooking group.  My apologies to all.  This is a very tasty and satisfying bread. I will pack this in my husband's and my lunches this week.  I chose to make a few adjustments to the recipe.  I used whole wheat pastry flour and 1/2 cup garbanzo bean flour to up protein and fiber.  I used a goats and cows milk blend cheese, added dandelion greens for the chives and  threw in diced pancetta. I am happy with the result, however next time I will increase the greens to a full cup and use the full teaspoon of salt. The walnuts did not seem to match up with the extras I chose.  I think pecans will do better next time.

One of the reasons I am so late with this entry is the fact that I am overwhelmed with cookbook reading.  This is inspirational, but when to many recipes swim around in my head at once I have a hard time getting into the kitchen. This morning I managed to bake not only this cheese bread, another tin of Heidi's millet muffins (adding garbanzo bean flour and additional lemon zest and olive oil was a nice alternative) and chocolate buttermilk doughnuts. Phew!
Part of the reason I'm reading so many cookbooks is my discovery of Heidi's cookbook library site.  I am trying new recipes with the intent of adding my comments to the site.  Check out her site.


Terra said...

Oh YUM!!! Garbanzo bean flour, I have never had that before, but will have to try it!!! I also love the use of dandelion greens, something unique, and delicious:)
Thank you for the lovely comment on my blog!
Take care,

Cher said...

No need to apologize! Life happens (and I don't think the blog police will come get you :-) )
Love all of the substitutions you tried out! It's great to see how everyone takes these recipes and makes them their own.

monica said...

Dandelion greens sound so good! Did the bitterness cook out? Thanks for visiting me over on my blog! Love to hear from the FFWD peeps!

monica said...

Dandelion greens sound so good! Did the bitterness cook out? Thanks for visiting me over on my blog! Love to hear from the FFWD people!

Annie said...

I am glad I am not the only one posting today! Love the wheat flour idea.

Renee said...

Terra-There was no bitterness at all. In fact I will double the amount next time for more flavor.

Annie- I usually substitute whole wheat pastry flour when recipes call for all-purpose flour. I have rarely had a problem, as it is a soft wheat not heavy like standard whole wheat.


Gloria said...

Your bread sounds great.I love all the healthy add ins. Happy cookbook reading. :)

Anonymous said...

How was the texture with the flours? I generally don't like alternative flours because of the sandy quality, but I am interested in limiting my AP flour consumption.

Renee said...

peaseporridepdx- the texture was not grainy or heavy at all. The ww pastry flour gives a completely different result than whole wheat flour. The soft wheat that pastry flour is made from makes all the difference. The only recipe that has been unsatisfactory for me with substituting is scones. Otherwise the difference is negligible. Try it out.