Monday, January 16, 2012
Vermont Cheddar-Herb Bread
1 3/4 C all-purpose flour
1/4 C sugar
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/4 tsp. ground black pepper
1/8 tsp. ground allspice
1/8 tsp. ground nutmeg
4 oz. sharp cheddar-cheese, cut into 1/2 - 3/4 inch cubes (I just used shredded cheese, I'm lazy!)
1/2 C thinly sliced green onions
3 Tbsp. coarsely chopped Italian (flat-leaf) parsley
1 Tbsp. coarsely chopped fress dill
1 1/2 tsp chopped fresh thyme
1 tsp. chopped fresh rosemary
2 eggs, lightly beaten
3/4 C buttermilk
1/4 C butter, melted
nonstick cooking spray
In a large bowl combine flour, sugar, baking powder, salt, pepper, allspice and nutmeg. Stir in cheese, green onions, parsley, dill, thyme and rosemary. **Suddenly, I find myself singing "Scarborough Fair"............
Sorry, brief diversion. In another bowl combine eggs, buttermilk and butter; stir into flour mixture just until moistened. Let stand 5 minutes. Keep singing. lol.....
Lightly coat a loaf pan with nonstick cooking spray. Spoon batter into pan, spreading evenly. Bake in a 350 degree oven for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove bread from pan; serve warm*
*Note: Bread can be made up to 2 days ahead. Cool, wrap and refrigerate. To serve, let bread stand at room temperature about 45 minutes to warm up slightly. Do not let bread stand at room temperature more than 2 hours.