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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 whl Egg
- 1 1/2 c. Buttermilk
- 2 1/2 c. All-purpose Flour
- 2 Tbsp. Granulated Sugar
- 2 tsp Baking Pwdr
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Rosemary, (dry)
- 2 tsp Parsley, (dry)
- 1 c. Aged Cheddar Cheese, grated
- 1/4 c. Green Onions, minced
- 1 x Clove Garlic, crushed
- 1/4 c. Sun Dry Tomatoes, minced, rehydrated, and liquid removed
Direcciones
- Makes One 1 1/2 pound Loaf
- The Cook and Kitchen Staff are continuing to offer you some of our best prepare, particularly for the newcomer to the art of bread making. There is no yeast, so you do not 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 extra virgin olive oil, egg, and buttermilk.
- In a large mixing bowl, combine sifted flour, sugar, baking pwdr, soda, salt, and dry herbs. Stir in cheese and onions. Pour buttermilk mix into the flour mix, and stir to combine. Stir in garlic and tomatoes till proportionately 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 min, till golden brown. Cold loaf on wire rack. Store in an airtight container. Slice to serve.
