By Zurie on November 25, 2007
Photo by Zurie
Photo by Zurie
"This is based on a French recipe but I changed it substantially. Be warned that this "bread" has a consistency unlike any you've seen! It's actually delicious ... It can be eaten as it, without butter. It'll be great with wine and cheeses or on a platter with cold meats and other savory items. It's great with fried fish, or simply a mixed-greens salad. Next time I'll probably add walnuts in chunky bits as well. Easy and quick. I give both metric and American weights and measures."
Serving Size: 1 (930 g)
Servings Per Recipe: 1
"Excellent! Great with or without butter. Bet it would be great with black olives too."
"Easy, delicious, totally addictive. We have some olive lovers in my house and they just devoured this!"
"I was so excited about making this, and I was disappointed that it didn't turn out correctly. It did not rise and seemed too moist. I probably should have allowed the bread to cook longer (it was not brown on top like the photos). I also cooked it for part of the time at too high a temperature because I had something else in the oven. I will not make that mistake again. I am also making a mental note to check my baking powder. I really loved the flavor even with the problems I had, and I will try again soon (especially now that I have the creme fraiche in the house)."
"this bread is absolutely delicious as a sandwhich bread, after reading about it i went and made it and it was to die for!!!!"