nonstick cooking spray
4 T. butter, softened
1 t. sugar or brown sugar
2 eggs
1/2 c. buttermilk
1 1/2 c. flour
3/4 c. cornmeal, corn flour, rye flour, or other flour
1 t. baking powder
1/2 t. baking soda
1/4 t. fresh-ground black pepper or cayenne pepper
1/8 t. salt
1 or 2 t. dry mustard
1/2 t. each various herbs or spices
1 c. grated hard cheese, such as parmesan or cheddar
1 c. nuts (optional) such as pine nuts, chopped walnuts, sliced almonds
1/3 c. sundried tomatoes or olives (optional), finely snipped
1 or 2 t. prepared horseradish (optional)
Preheat oven to 375 F. Line two baking sheets with foil and coat with nonstick spray. Cream butter and sugar; beat in eggs and buttermilk. Combine remaining ingredients and add to butter mixture. Divide dough in half and form into two 2-inch-wide logs. Place on baking sheets. Bake until golden and cracking on top, about 30 minutes.
Reduce heat to 250 F. Remove loaves from oven and wait until just cool enough to handle. Cut diagonally with a serrated knife into 1/2" slices. Lay slices flat on baking sheets and return to oven for another 15-20 minutes, turning over once. Cool on racks. Serve with wine.
Favorite combinations
Italian: Parmesan, corn flour, sundried tomatoes, pine nuts, rosemary, sage, and fennel
English: Cheddar, rye, horseradish, garlic powder, fines herbes and chervil
Mexican: Cheddar, cornmeal, cayenne pepper, cumin, coriander, garlic powder, chives
Swiss: Swiss, dark rye, almonds, nutmeg
