I found a recipe sponsored by King Arthur flour (which I personally love for my bread making). Here is the link to the site with the recipe. The recipe is listed below as well.
Ingredients
2 cups King Arthur Unbleached All-Purpose Flour
1 cup semolina flour
1/4 cup buttermilk powder
1/4 cup Vermont cheese powder
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons fresh or dried rosemary, snipped into small pieces
1 cup grated Asiago cheese or sharp cheddar cheese, plus 1/4 cup for garnish
1/3 cup fresh parsley, cilantro, or green onion, finely chopped
1 cup olives, drained and chopped (black, green, or a combination)
1 1/2 cups milk
1/2 cup olive oil
2 large eggs
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan, or smaller pans of your choice (see tip at right).
2) Whisk the dry ingredients in a bowl until well blended.
3) Toss in the cheese, herbs or onion, and olives.
4) In a separate bowl, whisk the milk, oil, and eggs until foamy.
5) Stir the liquid ingredients into the flour mixture.
6) Spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.
7) Bake the bread for 55 to 60 minutes (30 to 35 for mini loaves), until a tester inserted into the middle of the loaf comes out clean. Remove it from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
Yield: one 9" x 5" loaf.
1/4 cup buttermilk powder
1/4 cup Vermont cheese powder
2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons fresh or dried rosemary, snipped into small pieces
1 cup grated Asiago cheese or sharp cheddar cheese, plus 1/4 cup for garnish
1/3 cup fresh parsley, cilantro, or green onion, finely chopped
1 cup olives, drained and chopped (black, green, or a combination)
1 1/2 cups milk
1/2 cup olive oil
2 large eggs
Directions
1) Preheat the oven to 350°F. Lightly grease a 9" x 5" loaf pan, or smaller pans of your choice (see tip at right).
2) Whisk the dry ingredients in a bowl until well blended.
3) Toss in the cheese, herbs or onion, and olives.
4) In a separate bowl, whisk the milk, oil, and eggs until foamy.
5) Stir the liquid ingredients into the flour mixture.
6) Spoon the batter into the prepared pan. Sprinkle with 1/4 cup grated cheese.
7) Bake the bread for 55 to 60 minutes (30 to 35 for mini loaves), until a tester inserted into the middle of the loaf comes out clean. Remove it from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
Yield: one 9" x 5" loaf.
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| Fresh Rosemary Goodness |
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| Bread Batter |
So I have made this twice so far. I have still not found Vermont Cheese Powder and have just put in a bit of extra cheese. At some point I will get some but from what I found on line you could substitute with Mac & Cheese powder.
For the first loaf I chose, rosemary cheddar cheese, parsley, and green olives. The second time we decided to test the versatility and only put in rosemary and roasted garlic (roughly chopped). Both loaves were awesome..the garlic one was especially good and went well for dinner!
This bread is hearty so would be great for the fall and winter months. I actually made in 4 small mini loaf pans and it was perfect for storing and sharing with co workers!
Happy Baking!
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| Finished Product |
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| Finished Product |
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