Russian Leek and Cheese Bread
June 19th, 2009 by chuck
Here’s a delicious recipe that would be perfect as a meal on it’s own. A Russian Cheese bread made with fresh leeks and a mixture of cream cheese, ricotta and a soft goat cheese. I have to warn you, this is a very filling bread, so a small piece will go a long way. I wish this was a scratch and sniff blog, because the three cheese’s and the leeks fill the air with the most amazing aroma while baking.
The dough is made with sour cream, which adds lots of flavor and gives the bread a soft moist texture. This bread comes from the quick bread family and can be made in about an hour, from start to finish. I would serve this with a side salad and perhaps a glass of red wine would be wonderful. You could even make these as small individual tart style breads if you wanted. The bread has a beautiful glossy color from the egg wash and the cornmeal of the bottom adds a crunch and great flavor to this unique and delicious bread.
For a step by step class for this great bread recipe Russian Leek and Cheese Bread click here
For more free bread recipes go to our parent website at Cookingbread.com
That Russian speciality looks really mouthwatering!
Cheers,
Rosa
Holy yumminess!!
This looks great! In the ingredients list it calls for a teaspoon of baking powder and a tablespoon on baking powder. In the recipe itself, It call for baking powder and soda. Which measurement is for which? I can’t wait to try this!
OMG, I looked at that recipe three times to make sure I did it correct. I’m losing it!!
Anyways, it’s 1 teaspoon of baking soda and 1 tablespoon of baking powder.
I’ll get Angela to fix it when she gets off work.
Thanks
Oh wow. This is too much! In the best way. That is a meal in itself. A masterpiece. It would be so perfect with a hot bowl of soup.
The folds look so great! This looks delicious!
This is new to me, wow sounds really delicious!
THIS is something I KNOW I can sink my teeth into. Wonderful…I am going to have to try this for sure.
Oh, thank you thank you for posting this! I’ve been looking for a non-yeasty recipe for the dough, but could not find one that looked just right. Actually, instead of leeks and cheese, try filling the bread with cabbage sauteed with some tomato paste and grated carrots. That’s my favorite! Or mushrooms sauteed with onions, garlic and a bit of sour cream stirred in. Such good memories…
When I was visiting London a few years ago I got addicted to Potato, Leek, & Cheese pies. This sounds absolutely delicious! Although it might be a little too hearty for me, i wonder how this would be with mashed potatoes
It looks gorgeous! Can’t wait to try this out!
What a beaty of a filled bread: pure lovelyness!!!
Waw!
Do you think this would work equally as well with Creme Fraiche as w/sour cream?
Looks/sounds awesome.
Oh my gosh that looks so tasty. I have just discovered the joy of baking bread at home and your site has my mind racing with new things to try! Thanks so much for sharing it all!
Pretty nice post. I just found your blog and wanted to say
that I’ve really enjoyed browsing your blog posts. In any case
I’ll be subscribing to your feed and I hope you post again soon!
Yet another post which inspires the “I WANT!” impulse. This looks ridiculously delicious.
Looks beyond great….Your breads never fail to slay me…
This sounds amazing. Like a quiche filling but the dough is well…more dough like then crust. Sounds amazing.
OUah…..it’s marvellous, fantastic!!! and beautiful!
That stuffed bread looks really good!
I made this for a picnic yesterday and it was a BIG hit. Even my picky eater friends raved about how tasty it was. Thank you for this fun, interesting and delicious recipe!
Wow! This looks incredible! Seriously incredible! A must try! Great pictures as well!
Awesome recipe! I made this today for the 1st time and I substituted the sour cream for greek yogurt. It was delicious and came out perfect. Since I didn’t have leeks on hand I changed the filling and sauteed onions, spinach, w/ garlic and olive oil and I threw in 2 poblanos and 2 jalapeno’s roasted, seeded and chopped along w/ the cheese mixture for a mexican twist on this russian bread. Thanks!
Just like Luis, I made this today for breakfast as well and it turned out awesome! Delicious and just perfect. If you don’t mind I’m going to post my recipe on my blog and of course mention your original recipe and posting. This recipe is definetly a keeper. I substitute the sour cream for Labne, Middle Eastern Kefir spread just like sour cream and instead of leak I used spinach as well.
Wonderful recipe thank you for sharing!
[...] new recipe for Saturday morning breakfast. I came across this delicious and irrestible looking Russian leeks and cheese bread recipe on Chuck’s & Angela’s the Knead for Bread and knew I hit [...]