1 1/4 cup unbleached, unsifted flour
1 1/2 tbsp baking powder
1/2 tsp baking soda
1 dash black pepper
1 1/2 tsp sugar
1 egg, or... egg whites
1 1/2 tbsp oil (or more) preferably light oli, ve oil
2/3 cup buttermilk
1/3 cup freshly grated parmesan
1/3 cup grated part-skim provolone or- mozz, arella cheese
2 tbsp chopped italian parsley
1 tsp chopped fresh basil
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1/2 tsp chopped fresh savory
Directions
Combine first five ingredients in a mixing bowl. Add egg, oil, and
buttermilk and stir until just blended. Stir in cheeses and herbs
until just blended, and pour into greased bread pan (8-1/2 x 4-1/2 x
2-1/2 inches). Bake 45 minutes at 350 F. Cool in pan 5 minutes, then
turn onto cooling rack. Serve warm.
* Source: Sue Leone, St. Paul, Minnesota * Published in: The Herb
Companion ~ February/March 1993 * Typed for you by Karen Mintzias
Servings: 1 loaf
Cheesy Herb Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the distant past, in fact as far as pharonic Egypt, and potentially, even further back. However, these, ancient recipes were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main meal and afters, something that is very familiar to us today. He also tells us how the cooks of Roman times used many spices, including many that are still in use today for example bay, mint and parsley. Over the following few centuries, the upper classes strove to lay on the most extravagent meals, and as a consequence, the best chefs and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, testing, and recording the recipes of their peers. When we get to the 1900s, cookbooks were starting to become popular as a result of more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Cheesy Herb Bread recipe.
