When I poked my head in our fridge to grab the milk, I noticed my mom's cheese drawer and a beautiful idea formed in my head. Grilled cheese is one of my most favorite foods. We had a bunch of this amazing gruyere and for people who don't like swiss, a mild cheddar, provolone, and shredded jack also worked, although the cheddar got a little oily. (My brother had his with all of the above.) We also had a fresh tomato, a chicken breast leftover, and some spinach. If only we'd had some bacon or smoked ham!
I simply cut the wheel-shaped bread into wedges, sliced those horizontally and stuffed them full of my ingredients. Warm them, covered, in a skillet over low heat and voila! My favorite combination was just gruyere, spinach and tomato, with a little extra salt and pepper.
2 cups flour (plus extra for kneading)
1 tsp baking powder
3/4 tsp salt
3/4 tbs - 2 tbs sugar
1 cup buttermilk (I use regular milk, add 3/4 tsp cream of tartar, and let it set for ten minutes)
Just whisk together dry ingredients, add the milk (I made a well and added milk slowly, but I'm not sure it was necessary; just something I picked up from other bread making), and knead as little as you can, only until it's no longer sticky. I had to add about 1/4 cup of flour to get to this point. Shape it into a ball and roll it out to match the size of your skillet. "Bake" it, uncovered, over low to medium heat for about seven-ten minutes per side, until the crust is golden brown and the bread is set.
For my savory bread, I added onion powder, dried parmesan cheese, and cracked pepper to the dry ingredients; when I rolled it out, I coated one side of the crust in corn meal. I also made a dessert soda bread, adding cinnamon, nutmeg, cloves, and allspice (1 tbs, 1/2, 1/2, 1/2) and raisins and walnuts to the dry ingredients. When it was done, I drizzled creamed honey over the warm bread and dusted it with powdered sugar. (Only half of it was eaten, so for breakfast I cut it open, toasted it, and spread it with butter.)