Raisin Walnut Bread

Bread and cheese is a beloved combination, but too often the bread is just a bit player, something to quiet the palate while keeping your fingers from getting cheesy. To my way of thinking, this is a discourtesy to both the cheese and the bread. When I was the baker at Le Bec-Fin, Georges Perrier was thinking along the same lines when he said to me, “Zach, I want a bread to serve with cheese that truly complements it.”

Having received my assignment, I went to work.