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 .
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
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.
Notes: You can use dry herbs if you do not have fresh.
I have used dried basil and fresh thyme.