The cookbook from Monday strikes again. It brings a simple, quick recipe for a bread that goes great with a pasta or pasta-like dish. This Olive Oil Bread with Cheese was a treat to make and even better to eat.
Luckily for me, the cookbook I found the recipe for Baked Eggplants in, also contained this recipe. At first I wasn’t sure about this recipe, it’s not something I would normally go for. But I thought about it and read the recipe over and over again. (I’m glad I did.) After realizing just how little work went into making this bread, I decided it would be worth my time to make it.
This bread is made in about sixty minutes. Normally, I wouldn’t think about making bread from scratch to go with my dinner, but this seemed simple enough to work. The other thing that made me nervous was finding the cheese for the filling and the fennel seeds. But I found both with ease at the store. It’s like I was meant to make this bread.
The Olive Oil Bread with Cheese turned out to be a lot bigger than I was expecting. I’m not sure why I didn’t expect it to be as large as it was, but I just didn’t. It’s enough to feed a large party. Or maybe a small party. But definitely way too much for my small family.
I enjoyed the taste of the bread. I can’t say that it gave off any particular taste. The cheese gave a nice creamy texture to the center, which I loved. Mr. H enjoyed the bread. His only complaint was that it was too thick. And of course, C-Man ate the bread. This didn’t shock me because the kid loves his grains.
I would definitely make this again. However, instead of cutting the dough in half to make two circles, I would quarter it to make smaller batches at a time. I think that would be a much better size for my family.
If you’re looking for an easy bread to make for dinner, put this on your menu. It’s great dipped in sauces!