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Recipe: Italian Herb Bread
Categories: None
Yield: 1 Servings
3 tb Olive Oil
1 Whole Egg
1 1/2 c Buttermilk
2 1/2 c All-purpose Flour
2 tb Granulated Sugar
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Salt
1 ts Rosemary; (dried)
2 ts Parsley; (dried)
1 c Aged Cheddar Cheese; grated
1/4 c Green Onions; chopped
1 Clove Garlic; crushed
1/4 c Sun Dried Tomatoes; chopped,
-- rehydrated, and drained
Makes One 1 1/2 lb. Loaf
The Cook and Kitchen Staff are continuing to offer you some of our best recipes from "Our Daily Bread" collection. Today's recipe is easy to prepare, particularly for the newcomer to the art of bread making. There is no yeast, so you don't have to have majored in physics to figure out what's happening while you prepare it!
In a little over an hour, you can serve a fresh, aromatic loaf from your oven. . . if you just follow the simple steps listed below. The non-yeast herb bread is very dense, so it makes a great side service to your pasta and salad for dinner tonight.
Pre-heat oven to 350-F degrees and lightly grease a 9-inch by 5-inch loaf pan.
In a small mixing bowl, whisk together olive oil, egg, and buttermilk.
In a large mixing bowl, combine sifted flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Stir in garlic and tomatoes until evenly distributed.
Spread batter into prepared pan. Smooth top, and gently tap the filled loaf pan on counter to remove any air bubbles.
Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack. Store in an airtight container. Slice to serve.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Sep 12, 1998, converted by MM_Buster v2.0l.
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