ABED Soft Cheese Bread
I enjoyed reading the posts (and looking at the photos!) of ABED's Soft Cheese Bread. I am planning on making it this weekend and have a few questions for those of you have baked it:
What type of beer do you recommend using?
Did anyone use chives instead of onions? The other posts mention that the onions are overpowering but I think I would like to add something and not leave it plain.
Reinhart suggests not grating the cheese because it gets absorbed into the bread but from the photos posted it looks like some of you did that. Did it come out fine? Would you have rather cubed it?
I would appreciate any of your thoughts about it. I have made the crusty cheese bread and it was delicious. I am looking forward to bringing this to a party where chili is being served.