When I was a young'un, I moved from "Baja Oregon" to a very small coastal town in southwest Washington. A town where the locals joked, in some cases bragged, that, upon arriving, you should turn back your clock 20 years - to the '50s. (um, no) A town where, in the only 'ahead of their time' moment I witnessed there, they hated Calif…er, Baja Oregonians with a vengeance.
Well, mostly.
Read the rest of Cheddar Cheese and Onion Breadsticks Recipe
24 comments:
Sounds like Seaside where my sailor grew up....
I may be biased, but this recipe could be one of the primary reasons I came to love this woman as my dearest friend. That and her remarkable abilty to raise eyebrows everywhere she goes.
You have to try this recipe right out of the oven with a nice cup to tea to really appreciate the wicked deliciousness of it! Becky
Making this right now! You listed salt in the ingredients but didn't say where, so I just added it with the onion/cheese/milk/butter part. I hope I did it right... we'll see!
I like the sound and look of this. I shall mark this on my to do list.
Looks and sounds like a great recipe! Will copy it and try it soon. :-)
(Great story, too!)
Does anyone have a good pumpernickle bread recipe? By the way, I am also a little confused as to the difference between rye and pumpernickle. Anyone care to enlighten me?
Great story, great bread! So glad you found Becky again - I recently found an old friend I'd lost touch with, too, after nearly twenty years... Now you can't shut us up! The interweb rocks.
Hi there, looks like you are one die-hard baker. Those Breadsticks look awesome. Looking at your love for baking have you read " Bread Alone" by Judith R Hendricks. I think you will love it.
They were very good. Gone in 24 hours! Adding the salt when I did worked just fine. Thanks for the recipe!
You can either accept, or decline. But you've been tagged over at "Mad Meat Genius" http://madmeatgenius.blogspot.com/ for a Meme.
Hey You are genious...I love it
I will definetely try this
Preity
I found your blog by clicking through a whole bunch of other ones, and I'm so glad I did. A Year in Bread? What could possibly be better? I'll be adding you to my blogroll and trying out your recipes. Thank you for giving this bread-addict some seriously good material!
Oh my, you're blog could quite literally blow my Weightwatchers diet clean out of the water! It's wonderful, I will store it for a slimmer day.
Bread is my big weakness, hence Weightwatchers! Moving away from the UK helped alot as we have access to soooo many delicious European breads daily.
These look so good. I will be trying these soon. thanks for sharing.
I've got a general bready-type question for you. Reading one bread book (Artisanal Baking? The Panera Bread Book?) it was mentioned that the rising is best done in either a wooden or ceramic bowl, as the yeast gets into the material and has a beneficial effect on the dough. I guess this is the bread equivalent of not scrubbing a cast iron pan or a molcajete. I do happen to have an antique wooden dough bowl (currently filled with pinecones), but I'm not sure I want to use that. I don't know, maybe I will; that is what it was made for, after all. I have always used a large stainless bowl for this purpose. Do you have any thoughts on this?
baja oregon, you crack me up!! you are the best!
Hi, I just stumbled in. Beautiful breads! Nice to see everyone baking up a storm. Keep it hot!
Regards, David
cliffsidebakery.blogspot.com
I live in so-called "Baja Oregon" and, come on, we love bread down here too. Maybe we have more in common with you than you'd like to think about...
I made the recipe, but did little rolls (big enough for sandwiches) instead. My husband loved them, which was amazing, since he doesn't really care for onions. I thought they were a tad bland. I'm thinking maybe some garlic next time? They did, however, puff up so nicely... Now, if only I can get the REST of my bread to puff up like that! They were practically melt-in-the-mouth!
It looks great. Can i make this recipe as a bread loaf as well?
Katherine, the garlic sounds good, and I'd add a bit more salt, too.
David, this will make absolutely great loaves. Just divide in half and shape into loaves instead of breadsticks.
It look's to good to be through I am definitely going to try this
We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)
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