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