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| As you know, I bake all the bread we eat and I like to try new recipes. I found one on King Arthur Flour's website that used parmesan cheese, which I had. They called it an Easter bread, Crescia la Formaggio. It has 4 eggs, one of the whites is used to glaze the top, as well as milk and butter and all that parmesan.
It made a moist and soft loaf with slightly chewy crust and it's perfect for toasting. It also makes an awesome grilled cheese sandwich. King Arthur flour seldom steers me wrong, and I can whole heartedly recommend this recipe. I did make the dough in the bread machine and then bake it in a 9x5 pan.
I'll definitely be keeping this recipe, it would be very good with chili or as a garlic bread too, I think. Annie |
Follow-Up Postings:
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| Nummy!! |
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| That bread looks very tasty! Silvia |
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| Wow, thanks for the recommendation. I've been looking for a more savory bread to make. A lot of the bread now is sweetish and not good for sandwiches. Even the grandchildren are complaining about "sweet" bread - and that's about store bought bread! |
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| Wow, thanks for the recommendation. I've been looking for a more savory bread to make. A lot of the bread now is sweetish and not good for sandwiches. Even the grandchildren are complaining about "sweet" bread - and that's about store bought bread! |
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| Wow, thanks for the recommendation. I've been looking for a more savory bread to make. A lot of the bread now is sweetish and not good for sandwiches. Even the grandchildren are complaining about "sweet" bread - and that's about store bought bread! |
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| What a beautiful bread. I love cheesy breads. I would eat the whole loaf, possibly all at once. Too dangerous! Eileen |
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- Posted by momto4kids (My Page) on Thu, Nov 15, 12 at 9:51
| Yum Annie! I came here today looking for a cheese bread idea...and now I've found it!! Thanks! |
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- Posted by teresa_nc7 (My Page) on Thu, Nov 15, 12 at 10:34
| Beautiful bread, as usual from you, Annie! Cheese and bread - the staff of life! I will look up this recipe and try it soon. Thanks! Teresa |
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| And yet you didn't get us the link or the recipe! Shame! Here's the link: |
Here is a link that might be useful: Crescia Formaggio recipe
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- Posted by pretty.gurl (My Page) on Thu, Nov 15, 12 at 12:13
| That would be amazing dipped in a tomato sauce. |
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| Sorry, Pat, I was having some problems with links and photos last night, as you can tell from the huge pictures which I had reduced 3 times, but they didn't stay reduced! That's why I referenced the King Arthur website. This bread gets "cheesier" as you let it sit, I tasted the cheese more on the second day than I did right after it was baked. Deb, I'm glad to see you here! I used "your" breadmaker, you know, that workhorse is still going strong, now I'll make rolls for Madison's first birthday with it, so a continuing "thank you"! Momj47, this makes really good sandwiches, it's dense enough that it doesn't fall apart but soft enough to be "squishy", LOL. Yes, Eileen, it's dangerous (wink) fortunately I have Elery and Cooper to help me with it. Pretty_gurl, I'll bet the kids would like it with marinara and I think it would make awesome garlic bread too. Silvia, thank you. As I said, King Arthur seldom steers me wrong, they definitely know bread. Teresa, so far it keeps pretty well too, I think it's the eggs. LindaC, is it yummy indeed. Annie
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| That is a lovely loaf, Annie! I am going to try it as well. As soon as I finish off the asiago focaccia I made yesterday. I was attempting to re-create the Sierra Turkey sandwich served at Panera. I used chef Ann Burrell's recipe from Food Network and added 1/2 c shredded asiago to the dough and another half cup on top. It was delicious and the sandwich was phenomenal! I bet this bread would work very well for that sandwich, too! Linda |
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