Wanting to do something 'special' in the kitchen this morning I thought it would be fun to incorporate our garden fresh herbs into a baked item. So what better to bake than bread!?! Cooking is fun in itself, but when you add in fresh, homegrown vegetables and herbs - the kitchen becomes the epicenter of culinary excitement.
Here you find Hubby preparing to wash & mince the freshly picked herbs that we will be using.
Heart Of The Garden Herb Bread
(You'll notice in the photo below that I had a bag of fresh basil already harvested, but since Hubby picked more this morning I will use his and dehydrate the others. Waste not - Want not!)
3 c. all purpose flour
4 tsp. baking powder
1 tsp. salt
6 eggs, beaten
2 c. buttermilk
4 Tblsp. grainy horseradish mustard
1 (7-oz) pkg. grated mozzarella & asiago blend cheese
1/2 c. fresh minced oregano
1/2 c. fresh minced basil
1/4 c. fresh minced sage
1/2 c. fresh minced rosemary
Preheat oven to 400* Spray two 8"x4" regular loaf pans with non-stick spray. Set aside.
In a large mixing bowl combine flour, baking powder, salt, eggs, buttermilk & mustard. Stir to blend well.
Add in grated cheese and herbs. Stir to incorporate.
Pour batter into prepared bread loaf pans; dividing batter evenly. Bake in preheated oven for 40-45 minutes or until knife inserted in center comes out clean.
Turn bread out onto wire cooling rack and allow to cool slightly before serving. This turned out extremely moist and oh so flavorful. Of course we had to take a sample taste with smidgen of butter & it was delicious!
Yields: 2 loaves
Click HERE for printable recipe