Cheesy herb bread
1 loaf
Ingredients
Quantity | Ingredient | |
---|---|---|
1¼ | cup | Unbleached, unsifted flour |
1½ | tablespoon | Baking powder |
½ | teaspoon | Baking soda |
1 | dash | Black pepper |
1½ | teaspoon | Sugar |
1 | 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 |
Directions
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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