NO YEAST CHEESE, GARLIC AND HERB BREAD
A bread made without yeast with swirls of herb and pockets of cheese throughout. Slices well and especially great toasted!
Provided by Nagi | RecipeTin Eats
Categories Bread
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 180C/350F.
- Grease a bread tin (21 x 11 cm / 8" x 4") or small cake tin with butter.
- Mix the herbs and olive oil in a small bowl.
- Sift the Dry Ingredients into a bowl.
- Combine the Wet Ingredients into a bowl and whisk to combine.
- Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined.
- Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to "swirl" it into the batter up and down, and also turning the batter over (refer photo below).
- Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter.
- Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface.
- Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer - it should come out clean.
- Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.
Nutrition Facts : ServingSize 104 g, Calories 271 kcal, Carbohydrate 29.5 g, Protein 10.5 g, Fat 12.3 g, SaturatedFat 5.1 g, Cholesterol 62 mg, Sodium 512 mg, Fiber 1.2 g, Sugar 1.7 g
HERB & OLIVE OIL CORNBREAD
Olive oil helps showcase the flavor of fresh herbs in this fragrant cornbread. It is always a huge hit with my family and friends!-Mary Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place an 8-in. cast-iron skillet in oven; heat skillet 10 minutes., Meanwhile, in a large bowl, whisk the first 8 ingredients. In another bowl, whisk egg, buttermilk and 2 tablespoons oil until blended. Add to cornmeal mixture; stir just until moistened. Stir in 1/2 cup cheese., Carefully remove hot skillet from oven. Add remaining oil to skillet; tilt pan to coat bottom and sides. Add batter, spreading evenly. Sprinkle with remaining cheese., Bake 12-15 minutes or until golden brown and a toothpick inserted in center comes out clean. Cut into wedges; serve warm.
Nutrition Facts : Calories 183 calories, Fat 8g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 352mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CHEESY OLIVE HERB BREAD
I love bread, I love to make everything from Scratch, So I found a Herb Cheese Bread Recipe and made some changes to it and made it my own, and....it's so GOOD!!!! And smells amazing!!! Hope you give this a try! you'l be glad you did! Enjoy!
Provided by Elizabeth Lancaster
Categories Other Breads
Time 1h45m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350* Generously butter a large loaf tin and either line it with butter parchment paper or dust with flour. Set tin aside.
- 2. Sift flour, baking powder, soda, salt, pepper and mustard powder into a large bowl. Whisk with a whisk to incorporate the dry ingredients. Add both cheeses, olives, sun dried tomatoes,onion,garlic, parsley and thyme and stir them thoroughly together.
- 3. In a separate bowl, whisk the eggs, then whisk in the oil and buttermilk until they are well combined.
- 4. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter into the prepared tin and spread it out evenly.
- 5. Brush the top of the batter with the egg wash and then sprinkle some thyme leaves and sea salt onto the loaf.
- 6. Bake for 40 - 45 minutes or until a fine skewer inserted in the middle of the loaf comes out clean. If the top starts to burn, place a piece of foil to cover the top of the loaf and continue baking. Leave in tin for 5 minutes before turning ot onto a wire rack. This loaf is best served on the same day. Wrap left overs tightly and store in fridge. Gently reheat in oven if serving left overs.
- 7. Made me think that this would pair good with Hummus, and make these into drop dinner rolls, Going to have to give that a try and see if they even come out as good as the bread itself! Hope you give this bread a try at your dinner table!!! Enjoy!
HERB CHEESE BREAD
A flavorful combination of herbs makes this cheese-topped loaf a welcome addition to most any menu. In fact, we couldn't believe how light the buttery slices were when compared to frozen breads found in the grocery store. -Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small nonstick skillet, saute onions and garlic in margarine for 1-2 minutes. Stir in the seasonings. Brush over cut sides of French bread; sprinkle with cheese. , Wrap each piece of bread loosely in a large piece of heavy-duty foil; seal edges of foil. Bake at 400° for 20-25 minutes or until heated through and cheese is melted. Cut each piece into six slices. Serve warm.
Nutrition Facts : Calories 147 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 339mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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