Kitchen Table: Cheesy Herb Bread

Where herbs and spices make a difference

| February/March 1993

• 1 1/4 cups unbleached, unsifted flour
• 1 1/2 tablespoons baking powder
• 1/2 teaspoon baking soda
• Dash black pepper
• 1 1/2 teaspoons sugar
• 1 egg (or two egg whites)
• 1 1/2–2 tablespoons oil (preferably light olive oil)
• 2/3 cup buttermilk (or 2/3 cup low-fat milk to which 2 teaspoons white vinegar has been added)
• 1/3 cup freshly grated parmesan cheese
• 1/3 cup grated part-skim provolone or mozzarella cheese
• 2 tablespoons chopped fresh Italian parsley
• 1 teaspoon each chopped fresh basil, thyme, and oregano
• 1/2 teaspoon chopped fresh savory

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.

--Sue Leone, St. Paul, Minnesota

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