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This recipe was inspired by a similar recipe for a savory "cake" made from Reblochon cheese. I've given the recipe an Italian twist by using soft Taleggio cheese, basil and oregano.
This Taleggio Cheese Bread is best right out of the oven, when the cheese is still warm. You can bake it successfully in a loaf pan, although it comes out quite heavy (although still delicious!) Another option is spreading the dough thinly in a 13x9 baking pan.
See Also
Pecorino Romano
Asiago
Fontina D'Aosta
Ingredients
- 3/4 cup grated Parmigiano-Reggiano
- 4 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup finely chopped fresh basil
- 1 tablespoon finely chopped fresh oregano
- 1/2 cup pitted, sliced black olives
- 1/2 pound Taleggio, rind removed
- 1 cup milk
- 3 tablespoons olive oil
- 1 egg
- 3/4 cup creme fraiche
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 1 loaf
Preparation
Preheat oven to 350
Grease the pan with olive oil. Sprinkle half of the Parmigiano cheese on the bottom of the pan.
Whisk together flour, baking powder, salt, pepper, herbs and olives. Cut the Taleggio into small squares and stir into the flour.
In a separate bowl whisk together milk,oil, egg and creme fraiche. Fold into the flour mixture, stirring gently until combined.
Spread the dough in a loaf pan or other baking pan.
Top with remaining Parmigiano cheese. Bake 45-55 minutes in a loaf pan, slightly less for shallow baking pans.
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