My gardener takes a sandwich for lunch almost every day, so when Heather said this bread was perfect for sandwiches, I thought I'd make a loaf for something a little different.I started with what has become my favorite flour made right here in Montana. I blended the white whole wheat with the white flour for this bread and it was a perfect combination for this recipe.
A little crisp bacon...
Lots of green onions...
And your favorite cheese. Heather used bleu cheese, but my gardener isn't a fan, so I used Asiago.
This bakes up with a wonderfully dark, crispy crust and a dense crumb.
I especially like this bread toasted. All the flavors just pop when it's toasted.
You can find the recipe here!
Karen Cooks has a blogiversary coming up next week. It's been three years and 300 posts, so stay tuned for a giveaway!