Cheesy herb bread

Yield: 1 loaf

Measure Ingredient
1¼ cup Unbleached, unsifted flour
1½ tablespoon Baking powder
½ teaspoon Baking soda
1 dash Black pepper
1½ teaspoon Sugar
1 \N Egg; OR... Egg whites
1½ tablespoon Oil (or more) preferably light olive oil
⅔ cup Buttermilk
⅓ cup Freshly grated parmesan
⅓ cup Grated part-skim provolone OR- mozzarella cheese
2 tablespoons Chopped Italian parsley
1 teaspoon Chopped fresh basil
1 teaspoon Chopped fresh thyme
1 teaspoon Chopped fresh oregano
½ teaspoon Chopped fresh savory

Combine first five ingredients in a mixing bowl. Add egg, oil, and buttermilk and stir until just blended. Stir in cheeses and herbs until just blended, and pour into greased bread pan (8-½ x 4-½ x 2-½ inches). Bake 45 minutes at 350 F. Cool in pan 5 minutes, then turn onto cooling rack. Serve warm.

* Source: Sue Leone, St. Paul, Minnesota * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias

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