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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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This savory bread recipe yields three mini loaves and is so versatileyou can mix up different herbs and cheeses to suit your family's taste.Karen Paumen, Annandale, Minnesota Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
2 ounces provolone cheese, shredded |
1/2 cup grated parmesan cheese |
1/4 cup minced fresh parsley |
1 teaspoon baking powder |
1 teaspoon sugar |
1 teaspoon salt |
1 teaspoon pepper |
3/4 teaspoon dried thyme |
1/2 teaspoon baking soda |
1/2 teaspoon dried savory |
2 eggs |
1-1/4 cups buttermilk |
3 tablespoons canola oil |
Directions:
1. In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened.
2. Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).
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