Monday, December 20, 2010

Herb bread

I was going through Mary's recent round-up on breads and fell in love with each and every recipe and I have promised myself to bake all these breads one by one. I wanted to make the olive herb bread first but I was running out of eggs and had just 4 instead of 6, so I choose this one which was anyways 2nd on my list after the olive bread. I am absolutely thrilled with the result,this savory bread goes so well with a tiny bit of cheese spread and a cup of tea. I ate this for my lunch yesterday and today me and my husband enjoyed it with a glass of Chianti. It tasted absolutely fantastic:) Mary's recipe calls for Non-fat yogurt,but I replaced it with home made yogurt which was a little sour,and instead of Dijon mustard I went in for Napa valley's stone ground mustard which I simply love & also added some red pepper flakes to add the extra kick. The end result was a flavorful  loaf of savory bread,with prominent thyme& basil  flavors mixed with a subtle  tanginess from the sour curd mixed with the stone ground mustard. The recipe called for a 1 quart bread pan,I did not have that so I used a bigger one and you will notice the slices are not big enough as the pan was  quite large for this much batter .


Ingredients:
Unbleached Flour: 1 cup
baking Powder: 2 tsp
Fine Sea salt: 1/2 tsp
Large Eggs: 3 lightly beaten
Yogurt: 1 cup(whole milk)
Stone Ground Mustard: 2 tbsp
Parmesan Cheese grated: 1/2 cup
Basil and thyme: 1/2 cup chopped

Directions
Pre-heat oven to 425 degree f and grease & flour a 1 quart bread pan. Set aside.
Add the flour,baking powder,mustard,salt,eggs and yogurt and , mix in the food processor.Blend well and add cheese and herbs and process to blend well.
Pour this batter in the greased & floured bread pan.Place the bread pan in the centre and bake till the top turns golden brown .Remove from the oven and let it cool.then turn it onto a wire rack and let it cool completely before slicing the loaf.


Thanks Mary for sharing  such a wonderful recipe :)
Notes: You can use dry herbs if you do not have fresh.
I have used dried basil and fresh thyme.

15 comments:

  1. Kavita-This bread recipe is a keeper...yeahh...no yeast! Somehow, yeast and I have a problem. It doesn't rise for me.
    The herb bread is beautiful. I'm going to copy and print this recipe, right now...you are such a sweetheart to share this!
    Thank you for you kind comment. Seriously, Sophia has such a kind heart and caring for the less fortunate, she set up a collection drive at her school for the holidays. She is only 9yrs old with an "old soul"...seriously! I am so blessed with her.

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  2. this is a good one kavitha--i saw this recipe too and was planning to do it some time ! urs look equally delectable !

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  3. looking wonderful . bread is healthy and perfct for use any time

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  4. Fabulous looking bread, i can have them with some soup or else with cheese spread, absolutely inviting..

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  5. Hi Kavita..Mary has so many recipes I want to try. You are so good about doing it instead of thinking about it. I love your twists on the recipe. Save a glass of chianti, I'll be right over :)

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  6. Oh,,That looks cool....LOvely Herb Bread...I was thinking of doing some bread in my bread machine..So I will try this today.....

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  7. Such a beautiful bread! Basil, thyme and mustard makes this bread unique and has its distinctive taste...

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  8. This sounds delicious, I love bread...!

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  9. Kavita this bread looks health and delicious

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  10. Nothing like fresh home made bread,looks perfect and easy to make.

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  11. Lovely herb bread..can imagine the flavors of fresh bread..oh dear,superb

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  12. Lovely, this bread sounds very flavorful....bookmarked

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