We take our essential Parker House Roll Dough recipe and blend in Gruyère and fresh dill for a cheesy, herbaceous twist on a beloved classic.
Pickles? In bread? Oh heck yes. The brininess of the pickles are what make this savory, cheesy bread so brilliant. The Cheddar, bacon, and maple are just bonus points of flavor.
This dish has the tart flavor of cheesecake and can be served as an appetizer or as an add-on to spruce up a basic cheese plate. Shop your local farmers’ markets for any locally-made goat cheese. We used Belle Chevre from Elkmont, Alabama.
We love this recipe for sandwich bread or an afternoon snack. Though the brioche recipe calls for a double-cream cheese, we especially love this with the ultra-rich and creamy Saint André triple-cream cow’s milk cheese—pure decadence.