Tuesday, January 26, 2010

Vermont Cheddar Bread

I'm really enjoying this bake-a-long that Victoria, Crystal, and I are busy with! It's been a very casual, fun, and low-pressure way to try out a bunch of new bread recipes.

Like . . . last night's Vermont Cheddar Rolls:

Oh, so yum! Still warm from the oven and slathered with butter, these were just about the best thing in the whole wide world. The dough might even need more cheese next time . . . :)

Served the rolls alongside . . .

"Smoky Split Pea Soup," from the most recent issue of Vegetarian Times. Pretty quick and easy for a weeknight, given I used split peas from the co-op, (high turnover means quicker cooking times, I've found,) and dang tasty, too! I especially enjoyed the sweet potato instead of the more traditional carrot -- I love sweet potatoes, and don't love carrots! Isn't that weird?

Tonight, I wanted even faster, less-complicated fare:

Pasta and salad never fail to satisfy.

AND NOW . . . I need your help! I have been dealing with a monster mac and cheese craving for days now . . . I'm talking, instant mac-in-a-box type craving! I might try making some stovetop mac from scratch this weekend -- anyone have a good recipe they love?? Please share!


Victoria said...

I really like the cheddar bread... and yeah, I wouldn't be against more cheese. :)

Crystal said...

Wow, cool, I didn't even think of making rolls. Neat! Did you cook it for less time then?

Next time I plan to use some fancy extra sharp cheddar, but yesterday I only had a generic shredded kind in my fridge.

Zoë François said...

I love that you made the dough into buns, they look great and what a perfect size.

Enjoy all the bread you bake and feel free to ask any questions as you bake through the book.

Thanks! Zoë François www.breadin5.com