How is this a bread, I’m not so sure for it doesn’t use bread flour nor yeast. Perhaps, a quick bread?
Dorie explained the origin of this recipe which was initially printed on a card produced by the Comte cheese makers’ organisation and distributed to fromageries all over France. She and Patricia Wells picked up the card and each tweaked the recipe to call it their own.
I tweaked it as well. Our family is not fond of olives (pity!) and thus to increase the chances of the bread being eaten, I replaced tapenade (what is that??) with diced ham and olives with sundried tomatoes.
When the hubs came back and had a first bite, his comments was, “I can’t tell whether it wants to be a bread or something else. It’s neither here nor there.” What a statement. Did I do it wrongly? But thankfully, he finished what was given still. I guess, the ham did the magic.
How is this bread served in the true French fashion way? According to the writer, the loaf is meant to be served as a predinner nibble with a glass of Champagne or white wine. You will have to cut the loaf into slices about 1/2 inch thick, then cut the slices in half the long way. It is not French custom to serve this bread with a meal but Dorie commented that it is awfully good with salads.
So, that’s it for this bread. It’s another recipe that makes me hunt for the ingredients, not to mention learning more about them. If you are interested in French cooking, why not join us in French Fridays with Dorie?
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