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.
Yields
1 Servings