The beginning of the end: the first of the last two breads in the Bread Baker’s Apprentice Challenge! The coda, the bookend, l’envoi..or as Reinhart calls it, the “Grace Note.”
I can’t say I am excited about either of these last two breads on their merits (this one or the roasted onion bread, which will hopefully be showcased here soon: if I bake it off in June I’ll have finished the BBA Challenge in just under, um, two years). I tend not to be a big fan of breads with savory ingredients baked in, although I will, of course, make an exception for cheese.
I was happy to be able to use some of my monster chive plant, however. It comes back bigger and bigger every year (and rather inexplicably–I haven’t done a thing to help it along other than plant it) and I’m starting to become a bit afraid of it. And in the end, I am afraid I didn’t even use enough chives–ah, the cruel irony! (But I was reminded of the universal truth that a big bunch of herbs dramatically decreases in volume when chopped up small).
If recipes can have a sense of humor, though, I think this one qualifies. Or at least it’s winking at you a little. Look at the title again, but ignore the “Torpedoes” part. Do you see what I see, a baked potato with all the trimmings?
Despite my lack of enthusiasm, here as always a bit of cheese never hurts anything. As I am in New England, I used Vermont-based Cabot Seriously Sharp cheddar. Their cheddar is white (which is what color cheddar naturally is), though for distribution outside New England they add the yellow-orange annatto coloring people are more used to seeing. And it is deliciously super-sharp!
I ended up taking one of the loaves to work. Adding this to my standard weekend bread bake, resulted in a bit of an oversupply, and my sons (like me) prefer breads that take well to butter and jam. My foodie friend at work, however, suggested this bread would be a great base for a turkey sandwich with Dijon mustard. He’s probably right, but I won’t be testing that: I’m already getting ready for the next, and final bread in the BBA Challenge!