RE: The Stout Yeoman and Yeoman of the Guard
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Certainly it fits to cheese and pickles! And the strength is important. When I try to make this kind of bread, often the slice becomes fragile especially few days after I baked the loaf. I must challenge it and eat with pickles and cheese. Now I want to go for cheese shopping ……
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I think it helps if the bread is a little more dense - the opposite of baguettes! When we were children she would slice the bread so thinly, but it held together. I find the bread just becomes hard after a few days! I have the remains of the sourdough and the stout yeoman waiting to be made into a bread pudding. I was thinking I would make a savoury one as suggested by @muscara (I can't find the recipe now but it has cheese and onion).
Yes, cheese (and a tasty one, like cheddar) and onions (and what leftovers are in the kitchen or fridge). But it's rather simple - use an egg + milk mix like you would for French Toast but keep the seasoning to savory, not sweet.
I want to try the savory bread pudding ... but bread eaters at our home mostly eat up bread within 2 days ................