What do I do with this Four Cheese Bread?

[tenacious_j]

@Habeed

How much cheese can the bread possibly contain and still remain a bakeable loaf of bread?

Clearly, you have not spent enough time in Wisconsin. Poor guy.

[dracoi]

@tenacious_j

Clearly, you have not spent enough time in Wisconsin. Poor guy.

Yeah… the question of how much cheese you can put in bread strikes me as being akin to “How much sex can one person have?” Not sure… let’s find out.

[gigi]

@dracoi

Yeah… the question of how much cheese you can put in bread strikes me as being akin to “How much sex can one person have?” Not sure… let’s find out.

I can’t find it now, but I am reminded of the “say when” cheese print ad with a plate of spaghetti and about an eight-inch pile of parm on top. Heaven.

I’m not sure how I feel about this though:

[kayaker]

@dracoi

Yeah… the question of how much cheese you can put in bread strikes me as being akin to “How much sex can one person have?” Not sure… let’s find out.

At some point it goes from being cheese bread to being bread cheese.

[Habeed]

You guys make fun, but obviously you can’t take a wheel of cheese, a pinch of flour, and somehow bake it into bread. There is a limit somewhere.

[eclectic_wench]

@Ukulele_Ike

I would blush to call it a “recipe.” Chop an onion and a couple of garlic cloves, a little bit of smoked ham, sauté in a spoonful of olive oil until the onion softens, add S&P and a teaspoon of smoked paprika. Chop a tomato or two plum tomatoes (I used two kumatoes, that brown tomato hybrid that tastes like a tomato even in February), add and let soften. Stir in half a cup of bulghur wheat. Half cup of dry white wine, and bring to a simmer. Dump a pound or two of clean mussels over, cover the pan, and let simmer for maybe 8 minutes, until they all open. Set the pan on the dining table next to a bowl for empty shells.

Oh, yum. Thank you. I’ve never cooked with bulghur wheat because I didn’t know where to start. Now I do!

[Ukulele_Ike]

Bulghur makes a nice healthy whole-grain substitute for rice, to ladle a stew or gravy over. It cooks up FAST, though, more like couscous. Pour 3/4 of a cup into a cup of boiling salted water, cover, turn off the heat, and it’s tender and ready to serve in about five minutes.

I put the last of the four cheese bread into the food processor and made enhanced bread crumbs that went into Italian meatballs tonight. Really, REALLY good meatballs…oh, yeah.

[araminty]

@Habeed

You guys make fun, but obviously you can’t take a wheel of cheese, a pinch of flour, and somehow bake it into bread. There is a limit somewhere.

This pushes the theoretical limit…

[alted315]

@tenacious_j

Clearly, you have not spent enough time in Wisconsin. Poor guy.

spicy cheese bread at the farmers market while its still warm

[GrumpyBunny]

Toasted and buttered and cut into little fingers. Eat with chicken soup, 15-bean-and-ham soup, Italian wedding soup…basically any soup or stew that isn’t cheesy on its own.

[dalej42]

Get some blackened or Chipotle smoked chicken or turkey, it will make excellent sandwiches.

[Lamar_Mundane]

You could cut it into bite size pieces and place it in the four spaces between your toes. Instant toe cheese and a nice readily available snack if you get peckish…

[tenacious_j]

@alted315

spicy cheese bread at the farmers market while its still warm

Exactly. I drive more than an hour each way a few times a year for it. Sometimes I don’t even buy any vegetables. Aaaaah, how long until summer?

[Ukulele_Ike]

I’ve baked and enjoyed the spicy cheese bread from Deborah Madison’s famous Vegetarian Cooking for Everyone (1997). Calls for one cup of grated cheddar to 3 cups flour. The “spicy” part comes from 2 tsp of coarse black pepper, and one of crushed red chile flakes.

[Habeed]

@araminty

This pushes the theoretical limit…

That looks absolutely delicious. It appears to be about a 1:1 flour to cheese ratio, albeit with some other stuff. Looks like about 40% cheese.

[Bill_Door]

You could make a cheese sandwich with it for the recursive nature of the thing.