Cheese Board Bread



I love bread. I’m one of those that will eat the bread on the way home from the supermarket until there’s only a lonely, crusty end left. I find that bread that I get from a bakery, or better yet bake at home, is so much more satisfying than the kind you can find at the big box stores. It somehow satisfies with less and doesn’t have that strange aftertaste you become accustomed to, unless you eat fresh bread often enough.

We almost never buy bread anymore. I cook bread at least once a week, sometimes four times a week. My husband and I were including bread in our CSA boxes and that meant baking thirty loaves every week. It’s like gardening- therapeutic and satisfying to see and enjoy the finished project.

Baking bread is one of the most wholesome things you can do for your family. True, it is time consuming, but most of the time spent is inactive.

I have a secret weapon, and his name is Paul Hollywood. If you’ve ever seen The Great British Baking Show (and if you haven’t, you MUST!), you know Paul. My husband bought me one of his bread baking cookbooks, and it was revolutionary. Every loaf is a homerun. I have had to adjust every recipe – because apparently the hot, humid conditions of the South Texas coast are slightly different than Paul’s home in Scotland – but they are all delicious, no fail breads.

Here’s one of his recipes that I added dried fruit to. It combines all of my favorite parts of a good cheese board: 1) a hearty bread, 2) nuts, 3) fruit, and 4) cheese. This bread is so complex and wonderful, it’s great with a slathering of butter, jelly, or toasted with olive oil.

Cheese Board Bread


Makes 1 loaf

Prep Time: 10 minutes

Inactive Time: 2 hours

Cook Time: 35-40 minutes


2/3 cup bread flour

2 1/2 cups whole-wheat flour

1 tablespoon salt

2 tablespoons yeast

1/2 stick butter, softened

1 1/4 cup water

3 oz bleu cheese (Gorgonzola or Stilton)

1/2 cup chopped walnuts

1/3 cup dried cranberries, blueberries, and/or cherries


In a large bowl, combine dry ingredients. Add in butter and water until a soft dough is formed. The dough should be slightly wet, as whole-wheat requires more water. Knead the dough in the bowl or on a floured surface for about five minutes, until smooth. Cover dough with a tea towel and let rise in a warm area for an hour.

Add the cheese, nuts, and dried fruit to the risen dough and knead well, until all the mix-ins are well-incorporated. Form a baton or batard shape (us lay folks may think of it as a sausage shape) and place on a baking sheet. Cut slits 1/4″ deep using a sharp knife, and sprinkle with a light dusting of bread flour. Let rise for one hour.

Preheat oven to 450F. Bake for 35-40 minutes, or until the loaf sounds hollow when thumped, the bread is a nice golden color, and the cheese is bubbling and golden. Transfer to a wire cooling rack and let cool for at least ten minutes.

*Note: If you’re not a fan of bleu cheese, this loaf might pleasantly surprise you. Heating the cheese at this temperature mellows out the flavor considerably, leaving only a salty finish.





Being a farmer makes for great eating. You get the freshest ingredients and you definitively know that none of your produce is laced with pesticides or herbicides.  However, being a farmer in south Texas gives you the frustrating “opportunity” of trying to grow food in heat that rivals that of the bowels of Hades.

One side effect of this heat is tough squash skins. Any day over 90 degrees will cause the skins of your squash (especially those of yellow squash) to turn into rubbery, impenetrable coverings that most would consider close to inedible. Here’s a good test to see where your squash skins are at: try to pierce into your squash with your fingernail, if you can’t puncture the skin, even with your best lacquered thumb nail, you’ve got hard squash.

I love the skins of fruits and vegetables because they provide fiber, micronutrients and antioxidants, so here’s how I cook our yellow squash on hot days when they’re tougher than John Wayne in a street fight.

Simmered Squash with Parmesan and Fresh Herbs

Prep Time: 10 mins, tops

Cook Time: 15 mins


  • 3 tbsp butter
  • 2 lbs fresh squash (any yellow variety works well), sliced with ends removed
  • 1/2 onion, sliced
  • 1/3 cup whole, or cream if you wanna go gangbusters
  • 1/4 cup Parmigiano regiano
  • 3/4 cup fresh herb (basil, sage, thyme, tarragon, parsley and rosemary do nicely)
  1. Heat butter of medium-low heat in a large pan.
  2. Once butter melts, add squash and onion. Cook for 10 minutes, stirring frequently.
  3. Drop heat down to low and add milk (or cream, you sly devil you) and Parm reg. Continue to simmer for two or so more minutes until sauce thickens but before milk starts to curdle.
  4. Remove from heat and add fresh herb of your choice.