Wednesday, November 30, 2011

Rustic Herb Bread

During college, I used to spend a night or two every week with some good friends who were willing to give up a room in the basement for me.  My excuse was that the 15-minute drive from their house to school was much better than the 35-minute drive from my house, especially when bad weather and 8:00 classes were involved.  It had absolutely nothing to do with holding their adorable baby, snacking on the world's best apple pie, watching "Lost" until late into the night, or eating meals featuring such deliciousness as Rustic Herb Bread.  Nope.  I just wanted to be a safe commuter.

Rustic Herb Bread (based on this recipe)
Yield:  1 nine-inch loaf
Time:  30 minutes

2 cups flour
1 cup shredded mozzarella OR cheddar (I prefer mozzarella)
1 T. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. rubbed thyme
1/2 tsp. dill weed
3 T. cold butter
1 egg
1/2 cup plain yogurt OR lowfat sour cream
1/2 cup milk

Preheat oven to 400 F.  Combine first eight ingredients; cut in butter until mixture resembles fine crumbs.  Whisk together remaining ingredients; mix into dry ingredients until just moistened.  Spread into a greased 11" x 7" or 9" round pan; bake for 20-25 minutes.


P.S.  On a completely unrelated note, Meijer still has the 5.6 oz. packages of blackberries on sale for $.50.  Considering they cost $4 at Kroger, I am definitely stocking up (again) and will be sharing at least one tasty (and easy!) recipe.

1 comment:

Anonymous said...

We're so thankful that you stayed safe on the roads during those treacherous days!

Oh, and aren't those $0.50 blackberries amazing?!?!? I should go check if we still have them, too. We froze a bunch, but Abe and Thomas will each eat an entire container full at a meal.