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