Cheese and Onion Scone Bread (Loaf)
I have been a little lazy on the baking front lately, I have just been so busy and also the diet has been high on the list this week, after an orgy of excessive boozing and scoffing last week. So, when my random generator “widget thingie” landed on the Stork Cookery Service Heritage Cookbook, ” The Art of Home Cooking” for this month’s Random Recipe challenge hosted by dashing Dom over at Belleau Kitchen, I was a little worried……..I was even more worried when the random number “widget thingie” then indicated that I turn to a page with CHEESE on it. Not because I don’t like cheese, I LOVE it, but because I was taking a cheese sabbatical this week, having imbibed in kilos of it last week, as you can see here: Fromage Friday! A Simple French Cheeseboard for Al Fresco and Summer Dining. But, there it was in black and white, the recipe I must make was a “Cheese Loaf”. I love cheese in baking and cooking, as well as “au natural”, but a whole loaf seemed a little excessive for the two of us, until I realised that I could freeze most of it after the initial “dégustation”, and my waist would be saved to live and squeeze into a sexy little number for another day.
I am a bit of a recipe tweaker, and although the recipe looked absolutely fine, I added some chopped spring onions and a smidge of Cayenne pepper for an extra kick. It was an easy loaf to make, a sort of “scone bread”, but baked in a bread tin, making it easy for slicing. We dutifully tried a slice each, with butter and more cheese, and then I wrapped the remaining loaf in foil and chucked it into the freezer for future enjoyment. Served sliced and warm, this cheese bread was DIVINE……it held together pretty well too, as quick breads have a tendency to crumble, but this one was fairly well-behaved on the crumble front. The spring onions were a bit if a culinary triumph, and REALLY added to the overall flavour and texture of the loaf, and I would definitely make my tweaked version again. This would be the ideal accompaniment to a big bowl of steaming soup, stew, chilli or a casserole as well as being perfect for picnics, lunch boxes and snacks.
It’s a rustic loaf with attitude, and would make a nice “pizza” base I think, with a few cherry tomatoes, olives and some smoky chorizo on top……..just an idea. My “prize-winning” leeks that you can see in the photos are in fact spring onions and you will just have to adjust the quantities if yours are the “wimpy” slender type.There’s not much else to say about this cheeky, cheesy loaf, other than you MUST bake it an eat it……trust me, it’s damn good. As this random recipe bake is made with cheese, I have just realised that I can enter this into another monthly blog challenge, namely Laura and Nazima’s One Ingredient, where the month of April’s theme is, yes you guessed it, CHEESE! I was going to show off my lovely new Mermaid loaf tin in this post, but, I stupidly used the WRONG tin, so look out for MORE bread very soon. That’s all for today, I am off back into the garden, and if you would like to see some photos of my spring garden, then please take a visit over to Garlic and Sapphire, where my latest article has just been published here: The Awakening: Spring lilac, violets and blossom……with cake! Please DO leave a comment if you visit, as it’s always nice to hear what people think if these articles I write. Bye for now, Karen