Teresa, I don't have an answer to your question but I did want to tell you that I have been eager to read your first report of the season.

I'm glad that you had a great day!

Well, I always like a sharp Cheddar or Swiss cheese. Would a Pepper Jack cheese be nice? I only wish I was there to buy some! (On second thought, the Pepper Jack would be great in your corn muffins to give them a little kick.) Congratulations on a successful market day!

Cathy, I've been waiting to hear her first report too. Just love those glimpses. Reminds me of my days selling at the French Market. Good times.

Teresa, around here there are some famous diners that sell cheese bread and it's always cheddar. Sometimes it seems a bit too sharp to me so I'd prefer something like Colby.

Glad you had such a good first day. Congrats.

Nice start to the season.

I like a medium cheddar or a mix of cheddar and jack in bread. Pepper jack does sound good.

I'd like a sharp cheddar...here I can buy Cabot Vermont cheddar for about $4 a pound....it's nice...
If you are making a cheese bread, make sure it tastes like cheese.
Glad your first day went well!
Linda C

What a great report to be virtually sold out by 10:30 and so nice that the weather was better behaved. I can't help with the cheese, I'd probably like any kind, but I'd prefer something with a kick, sharp cheddar, pepper jack, or a blue.

Are you doing the market next week and then going to the mountains, or skipping it for that day?

Lee

Teresa, glad things went well!

I took your questions to mean how you used the cheese in the bread. As a straight cheeses bread or with cheese swirled through like a jelly roll.

I love them both ways but for breakfast prefer the rolled style so I get bites of the cheddar and bites of the sweet bread. YUMMO!.......add in some onion too!

Teresa, how do you get all that baked? Do you stay up all night baking the night before, or do you bake it earlier in the week and freeze it? I'm amazed.

Most cheese bread recipes I've seen call for cheddar, but they sell an Asiago cheeze bread at the grocery store. I don't remember if I've tried it, cause I'm usually looking for French bread when I'm in that department.

Have fun in the mountains. I'm jealous!

Sally

I'll skip the market this coming weekend. My quilting group often goes to Beech Mt. over the Memorial Day long weekend. My friend has a house and we have a standing order with a brawny young man to carry our cooler, sewing machines, and all our stuff up the steep stairs to the house! Ha! Worth every bit of what we pay him!

I bake Thursday and Friday night before the Saturday morning market. I do not freeze what I bake - just couldn't do that. I think I'll mix some Colby and cheddar for the cheese bread, they both melt well and yes, I want there to be enough cheese swirled through to really taste it.

While I want to bake what my customers want and expect me to have, I have to have variety in my baking!!! If nothing else, I am all about variety and trying new things! I get bored very easily, lol!

Teresa, I look forward to your market posts.

I like lots of cheddar in my cheese bread. And roasted garlic is another great addition.

I'd line up to buy from you.

Ann

Thanks to all of you for your comments, opinions, and wonderful support! We can all use an "atta girl!" now and then.

I think it's time for some more market photos, so I'll try to take some in early June. I have another trip planned in June, but I may take a Friday or two off this summer to bake more items for the market.

It's a juggling act to try to have enough baked goods to sell out and MORE baked goods to make more money. If I could bake 2 dozen loaves to sell, would I sell 2 dozen? I'm not sure I would. So I'll stick with about one dozen loaves, some tarts, some muffins, and some mini loaves of tea breads on a rotation. The biscotti can at least be made up earlier in the week, packed in zip bags and put in an airtight tin until the market day.

There is another market in Saxapahaw at the opposite end of the county that is open late Saturday afternoon and evening - with a $40 fee for the season. If I ever get to retire, this might be something I would consider doing, in addition to the Gibsonville market. Or, I could check it out some Saturday and see what the traffic is. We'll see....

Teresa

I love when it's Market Day! I'm so glad that things went well!

I, too, like lots of sharp cheddar through my bread!

Enjoy your weekend with the quilting group. Sounds like a blast!

I agree on the cheddar bread, but I do like asiago too, especially with a few herbs.

I'll also be waiting for pictures of market day, nothing like that around here anywhere...

Annie

I enjoy hearing about your market adventures!
Cheese wise, I would do a sharp cheddar and asiago loaf.
I love asiago cheese and think it adds such a great flavor. Also some herbs would take it up a notch.
Perhaps an herb asiago cheddar loaf?
That would make me buy it more than a cheddar alone.

A sea salt herb loaf is appealing to me too.

I am still demanding a picture of you behind your table.

I love all cheeses so cheddar would be good - but first thing I thought of, for some reason, was a Gruyere.

Yum, cheese bread. I like the idea of Gruyere--and lots of it.

Farmer's Market's haven't had a lot in Maine so far. But the year is early.

I really like reading about your Market days!
Maybe I'm living vicariously through your posts?
I would so love to be able to bake and sell
at a Farmer's Market.

I only recently found that there is a market here,
But it's almost 50 miles from where I live.
So not feasable for me.
Also, here we are not allowed to sell baked goods
(or any other food)
produced in a home kitchen.
The co-op I used to bake for is no longer in existence,
So all I can do is dream. . . . .

Cheese bread: Pepper Jack!
It was far and away the favorite here,
Rolled up in the bread.
Personally I like a good sharp cheddar, too.
But people always grabbed the pepper jack first.

Keep your "Market Reports" coming,
We love them!

Rusty

I made some cheese bread last night which was only o.k. I put lots of cheddar on the dough and rolled it up, then baked the lovely baguette on a parchment lined sheet. The loaf turned into a complete mess! Edible, tasted good, but a complete mess nonetheless. All the cheese oozed out of the seam on the bottom of the loaf.

I'm going to try cubing the cheese and make a Jalapeno Cheddar loaf and put it in a loaf pan to see if I have better luck.

Teresa

Sounda like a wonderful success for your first Market Day of the season! I love reading about your experiences and the other vendors... makes me feel like I was there. I just wish I could taste your goodies too. Oh, and good luck with the cheese bread, it sounds yummy.

Best of lucj this season....

Alexa

I think what you are doing with the market is amazing. Good for you. When I visit the Farmers Market at home in Walla Walla I always buy bread without fail. Sometime share a picture with us of your booth, I'm sure many of us would love to see. Keep up the great work.

Kate

Teresa nc:
Have not talked to you much since RTM in Philly.

Nice to see you are doing good at the market.

Now you will have to do a double batch, so you can stay til 3 PM. LOL!!!

The Asiago Bread is good but I sub Parmesan or a Sharp Provolone, grated. ( I like Boars Head )

Could I have your Autograph, before you become too famous ???

LOU