Monday, March 25, 2013

Savory Cheese Bread


           I think Mother Nature is on vacation. I think she needs to return now because this cold weather we've got going on is really old now. The wind is so fierce that is cuts you to the bone as soon as you go outside. The house is shaking from the gusts and about the only plus going on at this point is the sun. I'm so ready for summer..really really ready.

I've been pinning King Arthur Flour recipes like crazy. Every single recipe I have tried from them has come out perfect. This savory cheese bread is one of our favorite recipes right now. You can serve this for breakfast,brunch or for dinner. You can tweak the ingredients any which way you'd like and it will still come out tasting great.

Serve it warm with eggs for breakfast or brunch or with a salad for dinner.

Savory Cheese Bread

3 cups All-purpose Flour
2 tsp. Baking Powder
1-1/4 tsp. Salt
1 cup Grated Parmesan Cheese
1 cup Shredded Sharp,Mozzarella,or the cheese of your choice
4 TBS Softened Butter
4 Large Eggs
1/2 cup Milk or Half & Half
3 Large Garlic Cloves,cruched,optional
1/2 cup finely Chopped Scallion tops,Chives or Green Bell Peppers
1/2 cup Finely Chopped Sun-dried Tomatoes or Red Bell Peppers
1 tsp. Pizza Seasonings

Preheat oven to 350 or 180 celcius. Grease a 9-inch round cake pan, or 9-inch round casserole with nonstick spray.

Mix together the flour, baking powder, salt cheeses, and softened butter, until well combined and crumbly.

Mix in garlic,scallion tops and sun-dried tomatoes.

In a medium bowl, whish together the eggs,milk (or half & half). Set aside 1 tablespoon of the mixture to brush on the top of the loaf.

Add remaining egg mixture to the dry ingredients,stirring just until everything is thoroughly moistened.

Pour the stiff batter into the prepared pan. Using wet fingers,smooth the batter to the edges of the pan. Make a slight concave, so the edges are slightly higher than the center.

Brush the top of the loaf with the reserved egg mixture. Sprinkle with pizza seasonings.

Bake the bread for 35-40 minutes,until it's a light golden brown on top, and a toothpick inserted into the center comes out clean.

Remove the loaf from the oven and run a heatproof spatula or table knife around the edges of the pan,to loosen the sides. Turn it out of the onto a wire rack to cool.

Serve warm

Yield: One 9-inch Round Loaf
Source: King Arthur Flour