I am coming at you from the past with this. This is a recipe from the summer. It was really convenient to eat when we had our kitchen being worked on and I needed something I could eat straight from the fridge. September can still be a warm month, so you might still be in the mood for some cool food. K said he would have liked it warm, but he is not a big fan of cold food in general. He still ate it, though. 🙂 I will say that the sesame flavor goes away a bit in leftover form, so you might need to add a bit more sesame oil if you are eating it a few days later.
Does the name of this recipe confuse you? Maybe it won’t if you read my post about the Fudgelet. Isn’t it appropriate that the Fudgelet decided to enter the world shortly after I made a fudgy cake? I made this cake with the intention to have it the following day. I ended up caving and having some that night. And of course I wasn’t around the next day because I was in the hospital, but I had a bunch when I returned from there.
When I was going to make the chicken piccata I shared last week, I realized I didn’t have a starch in mind for the meal. I needed to come up with something last minute. So, I began looking through my recipes and came across an herb bread. I didn’t have fresh thyme, or buttermilk, but decided to try it anyway. It ended up working well! I froze half of the loaf for the future. The remaining half we had with dinner, then had with eggs for breakfast. It’s a very soft, crumbly bread.