Monday, August 6, 2012

Cheddar Herb Bread

recipe adapted from my friend Nicole S.

This is a wonderful quick bread recipe that would be a perfect savory accompaniment to your favorite soup or salad. It has a slightly crumbly texture similar to a biscuit. I have a Tomato Basil Bisque recipe I am going to try this fall when it cools off a bit that I think would go perfectly with this bread. Maybe I won't be able to wait until fall!

Bread Mix:
2 cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon dried cilantro or parsley (I used parsley)
1 Tablespoon dried rosemary
2 teaspoons baking powder
1/2 teaspoon salt

For the bread mix, you can combine the dry ingredients in a resealable plastic bag or container and store up to 1 month.

To make the bread, preheat oven to 350 degrees.  Lightly grease a 8x4x2 inch loaf pan.  Place bread mix in a bowl.  With a pastry blender, cut in 1/4 cup butter until mixture resembles coarse crumbs.  Stir in 4 ounces (about 1/2 cup) shredded sharp cheddar or white cheddar cheese.  In a bowl, combine 3/4 cup milk and 1 egg, slightly beaten. *I also added about 1/2 cup frozen spinach chopped fine to the wet ingredients.  Add to crumb mixture all at once.  Stir quickly with a fork to moisten.  (Make sure the batter is moist throughout, but try not to over-mix.) Spread in prepared pan.  Bake 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool on a wire rack for 10 minutes.  Turn loaf out onto wire rack and cool completely.  Makes about 12 servings.

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