Tags
all-purpose flour, black olives, black pepper, bread flour, dillweed, dry milk powder, egg, feta cheese, honey, instant yeast, kosher salt, olive oil, orange zest, sesame seeds
This is a great dough to work with and the fillings are really limitless. Mount Pelion, which took its name from the mythical king Peleus, father of Achilles, is considered one of the most beautiful mountains in Greece. The local cuisine specializes in charcuterie, and a hearty stew called, spentzofáï. These little breads resemble a Mount, and would be a perfect accompaniment to either the charcuterie or a stew.
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Did you know that during the Middle Ages (5th to the 15th century), much of Europe, certainly the peasants, ate rye (or barley) bread? Funny how things change. Now, rye bread is enjoyed by almost everyone, and did I mention that it is the very foundation for that wonderful comestible called “The Reuben”? 
This is more or less the 
It seems that everyone is baking bread these pandemic days. Particularly sour dough, which The Goddess wandered into, when yeast was not so readily available. But, she’s returned to her roots…the bread you eat everyday! A good, basic loaf…. 
Our young and charming friend, Lauryn, likes to cook. And she’s good at it. She texted me a picture of an orb of bread she made. It looked fabulous, so naturally I asked for the recipe. Bless her heart for sharing it with me! 
So we had 
Okay, so this should really be called “Cheese-Herb” Quick Bread, because there’s way more cheese than herb. But, I think the herbs are much more of a forward flavor, than the cheese…whatever you call it, doesn’t matter. Just make it… 
This bread came by way of a local supermarket, in the small town, I grew up in. They had a good bakery and this bread was a winner. It’s loaded with protein, different flours and it’s wonderful…really wonderful, toasted. 
When I was a child, bread pudding was a frequent visitor to our table. My father loved custard-y things and my mother’s bread pudding fit that bill perfectly. I make mine a bit different, but the roots are in that farm kitchen. 