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Wednesday, February 4, 2015

Herbed Garlic Bread

This was ok, I probably would not make them again.  I liked that they came together quickly and I made them in a muffin pan so they cooked quickly also, but I just wasn't a fan of the flavor, it was semi bland.
 
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons granulated sugar
1-1/2 cups buttermilk
1/2 cup plain yogurt  (I used an extra 1/2 cup of buttermilk)
1 large egg
2 teaspoons finely minced garlic
1/3 cup finely chopped, mixed, fresh herbs (marjoram, thyme, sage)
1/3 cup olive oil
 
Preheat the oven to 350 degrees F, and coat an approximately 11-inch loaf pan with a thin layer of butter and flour.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and sugar.
 Make a well in the middle and set aside.
In a medium-sized mixing bowl, gently whisk buttermilk, yogurt, egg, garlic, herbs and olive oil. Pour this in the well in the dry ingredients and mix only until combined.
Pour the batter into the greased pan, and bake in the preheated oven until the bread becomes solid (it should no longer jiggle if you move the pan), the top is golden brown and slightly cracked, 45 minutes to 1 hour.
Let the bread rest in the pan for at least 20 minutes or so. 
Then use a large plate or baking sheet to invert the bread to remove it from the pan.
Wait about an hour before attempting to slice the bread.
It should be completely cooled.
 
Raegan Mirick's photo.
 

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