| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Breads, Seasonings |
1 |
Loaf |
INGREDIENTS
| 1 1/4 |
c |
Unbleached, unsifted flour |
| 1 1/2 |
tb |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1 |
ds |
Black pepper |
| 1 1/2 |
ts |
Sugar |
| 1 |
|
Egg; OR… Egg whites |
| 1 1/2 |
tb |
Oil (or more) preferably light olive oil |
| 2/3 |
c |
Buttermilk |
| 1/3 |
c |
Freshly grated parmesan |
| 1/3 |
c |
Grated part-skim provolone OR- mozzarella cheese |
| 2 |
tb |
Chopped Italian parsley |
| 1 |
ts |
Chopped fresh basil |
| 1 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Chopped fresh oregano |
| 1/2 |
ts |
Chopped fresh savory |
INSTRUCTIONS
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 (8-1/2 x 4-1/2 x 2-1/2
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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