What better way to spend a cold, icy Sunday then inside the warmth of your kitchen baking bread? I found this recipe while perusing the web for ideas for the handmade gift post I wrote last Friday. As soon as I found it I knew what would be baking in my oven over the weekend. This recipe is very easy and the bread comes out moist, savory, rustic. You can smell the dried herbs as they bake into the bread. I ate the bread with a simple salad with champagne vinaigrett and a poached egg. Maybe I shouldn't admit it but this was my first time ever poaching an egg. It turned out perfectly.
Cheddar-herb bread (recipe adapted from Better Homes and Gardens)
Ingredients
2 cups all-purpose flour
1 Tbsp. sugar
1 Tbsp. dried cilantro or parsley
1 Tbsp. dried rosemary
2 tsp. baking powder
1/2 tsp. salt
3/4 cup milk
1/4 cup unsalted butter (cold)
1 egg
1/2 cup shredded cheddar
Preparation
Preheat oven to 350 degrees F. Lightly grease an 8x4x2-inch loaf pan. Mix the first six ingredients (flour through salt) in a bowl.
With a pastry blender (I just use my hands), cut in 1/4 cup butter until mixture resembles coarse crumbs. Stir in cheddar cheese. In a bowl combine 3/4 cup milk and 1 egg, slightly beaten. Add to crumb mixture all at once. Stir quickly with a fork to moisten. Spread in prepared pan. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Turn loaf out onto wire rack; cool completely. Makes 12 servings.
This was such an amazing breakfast and so simple. I would eat it everyday. I'd love to hear of any cooking adventures you had over the weekend, please comment and share!Happy Monday!
That bread looks so delicious! My "cooking adventure" this weekend was making chocolate chip cookies from a mix and then burning them, haha. I guess the cooking gene skipped me.
ReplyDeleteKatie
Looks like a wonderful breakfast! Nice job on the egg, too! I didn't cook a thing over the weekend, which is slightly depressing but I'll make up for it this week as I cook Thanksgiving dinner.
ReplyDeleteyum! this recipe looks easy... cheesy... and delish!
ReplyDeleteperfect for this crappy cloudy weather in england. :)
I am so excited to try this!!! It looks delicious!!
ReplyDeleteLibby
Looks quick and easy. Do you think it would be ok to sub some of the flour with whole wheat flour? Do you know if that would effect rising?
ReplyDeletelooks great! i had a guest in so i prepared maple-oatmeal scones to have on hand as well as a dinner of arugula salad with lemon & olive oil, chicken milanese and oven roasted potatoes!
ReplyDeleteThis looks so delicious! Thanks for sharing the recipe!
ReplyDeleteThanks for all the comments, ladies! Kristin, I definitely think you can try substituting wheat flour. The bread may not rise quite as high though. Wheat flour is denser than white so the conversion isn't equal, 3/4 cup plus 2 tablespoons of wheat flour = 1 cup of white flour.
ReplyDeleteHad to share my cooking adventure of the day...lentil pancakes! I came upon an online recipe this morning and had to try it. They were actually really good and both of my girls chowed them down!
ReplyDeleteI can't wait to try this! It's sounds amazing!
ReplyDeleteI recently tried this recipe....SO GOOD!!
ReplyDeleteThanks again:)
Beautiful shot of the poached egg!
ReplyDelete