November 2, 2015
Not many things can speak my language like a yeast roll, a breadstick, or a croissant. I’m a bread girl.
I remember during our newlywed years, I served some sort of bread at supper each evening. Lots of those refrigerated crescent rolls. And my patient husband would quietly get a butter knife in preparation to scrape off the burned bottoms.
We slowly exited the routine of burning and scraping. And I’ve had to lay off the bread somewhat.
One of our favorites from those early years was Cheese Cracker Bread, a recipe I saw Chef Art Smith prepare one day on a TV show. I printed off the recipe and while the paper is beginning to yellow, the bread is still a good one.
Don’t skimp on the black pepper. It’s a key ingredient.
Cheese Cracker Bread
1 cup all-purpose flour
1 cup cake flour (or sift a cup of all-purpose)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
4 tablespoons unsalted butter, cut into cubes
½ cup shredded cheddar cheese
½ teaspoon black pepper
¾ cup buttermilk
Preheat oven to 400.
Whisk together the flours, baking powder, baking soda, and salt.
Using a pastry blender or two butter knives, cut in the butter, cheese, and pepper until the mixture is crumbly.
Stir in buttermilk.
Press into bottom of 11 x 17 pan.
Bake about 18 minutes.
Tear into pieces to eat with soup or salad.
