A request for me to post a specific recipe has flooded in: a “simple, quick white loaf” to serve with chili or soup. On top of that, it needs to be vegan. This recipe is as close as I’m likely to get… sorry about that.
My first attempt at bread was not a complete success (https://whatfoodimade.wordpress.com/2012/08/15/pain-francais-plain-french-bread/). I was wondering why that bread didn’t work out, as I have no trouble making pizza dough which is similar. Since my first try at making bread, I’ve discussed bread making with a few people and been told that the problem is probably with my technique. Armed with that, some new information and a fresher package of yeast, I’ll be giving bread making another shot.
In the meantime, quick breads are much easier to make and, for me, always successful. This one takes 15 minutes to make, smells good while it’s baking and tastes great when it’s finished. I used Cheddar and some Double Gloucester cheese that happened to be in the refrigerator and look forward to experimenting with other kinds of cheese another time.
So while this is a simple, quick white loaf which would accompany chili or soup well, with many of the same characteristics as bread, it isn’t vegan. If you’d like to make the necessary substitutions and are successful, feel free to tell me all about it in the comments section.
My version looked like this:
The dry ingredients.
There were eggs.
Which were beaten.
And loads of minced chives.
The batter went into a loaf pan.
The recipe from Around My French Table: More Than 300 Recipes from My Home to Yours by Dorie Greenspan and is here too:
Savoury Cheddar-Chive Bread
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 to 1 teaspoon salt (it depends on what cheese and add-ins you’re using)
1/4 teaspoon freshly ground white pepper (or more to taste; you could even add a pinch of hot pepper)
3 large eggs, at room temperature
1/3 cup whole milk, at room temperature
1/3 cup extra-virgin olive oil
3 ounces coarsely grated cheddar or other cheese
2 ounces cheddar or other cheese, cut into very small cubes
1/2 cup minced chives or other herbs
1/3 cup toasted walnuts, chopped (optional)
Preheat the oven to 350°F.
Put the flour, baking powder, salt and pepper in a large mixing bowl and whisk the ingredients together to combine.
Put the eggs in another mixing bowl; whisk for about 1 minute until they’re foamy and blended. Whisk in the milk and olive oil.
Pour the wet ingredients over the dry ingredients and using a sturdy rubber spatula or a wooden spoon, gently mix until the dough comes together. There’s no need for energetic beating—the dough toughens—nor do you need to be very thorough. Just stir until all the dry ingredients are moistened. Now, stir in the cheese, grated and cubed, the herbs and the toasted walnuts, if you’re using them. You’ll have a thick dough. Turn the dough into the buttered pan and even the top with the back of the spatula or spoon.
Slide the pan into the oven and bake for 35 to 45 minutes, or until the bread is golden and a slender knife inserted into the center of the loaf comes out clean. Transfer the pan to a cooling rack, wait about 3 minutes, then run a knife around the sides of the pan and turn the loaf over onto the rack; invert and cool to room temperature right-side up.