Name: Pain de Fromage et Auliveche (Cheese and Lovage Loaf)
Yield: Makes one 8 x 4 inch loaf
Cuisine: French
Ingredients: 1 cup wholewheat flour; ⅔ cup grated sharp Cheddar or Cantal cheese; a little extra grated cheese; 2 large leaves lovage, cut in narrow shreds, or ½ teaspoon powdered lovage root; ½ teaspoon fresh thyme leaves, finely chopped; ⅔ cup buttermilk; 1 scallion, finely chopped; 2–3 tablespoons warm water; ½ teaspoon salt; ½ teaspoon baking soda; 1½ cups white self-raising flour

Preparation info

Makes
one
8 x 4 inch loaf

Difficulty
Easy

Appears in

Recipes from a French Herb Garden

By Geraldene Holt

Published 1999

About

A freshly baked savory loaf, still warm from the oven, makes a good basis for an autumn picnic. Add soft cheese or ham or some thinly sliced pepper salami with a layer of tomato, cucumber, or gherkins sprinkled with dill or parsley for a delicious open sandwich. This soda bread is quick to make since it contains no yeast.

Ingredients

1½ cups white self-raising flour
½ teaspoon baking soda
½ teasp

Method

Sift the white flour, baking soda and salt into a bowl and mix in the wholewheat flour. Stir in the cheese, lovage, thyme, and scallion and mix to a soft dough with, the-buttermilk and warm water.

Knead the dough lightly in the bowl and then shape it roughly to fit a well-greased 8 X 4 inch loaf pan lined with wax paper. Sprinkle with cheese. Bake in a <

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