Subj : Feta & Herb Quick Bread
To : All
From : Ben Collver
Date : Mon Mar 25 2024 10:43:36
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cz's Feta And Herb Quickbread
Categories: Bread
Yield: 1 Batch
1 tb Unsalted butter
2 tb Sesame seeds
1 1/4 c All-purpose flour (150 g)
1 tb Baking powder
3 lg Organic eggs
1/4 c Olive oil (60 ml)
1/2 c Plain unsweetened yogurt;
- +2 tb (150 g)
1/2 ts Fine sea salt
1/2 ts Freshly ground pepper
7 oz Sheep's milk feta cheese
- (substitute goat cheese)
- (200 g)
1 c Fresh herb leaves;
- (flat-leaf parsley, basil,
- chervil, chives, mint,
- preferably a mix) (20 g);
- approximate, loosely
- packed, roughly chopped
Preheat the oven to 175°C (350°F).
Butter a 24x12cm (9x5") loaf pan and sprinkle half the sesame seeds
onto the bottom and sides, shaking the pan to coat.
Combine the flour and baking powder in a bowl.
In a medium mixing bowl, whisk together the eggs, oil, yogurt, salt,
and pepper. Stir in the cheese and herbs.
Fold the flour mixture into the egg mixture. Don't overmix the
batter, it's okay if a few lumps remain.
Pour the batter into the prepared pan, level the surface with a
spatula, and sprinkle with the remaining sesame seeds.
Put into the oven to bake for 40 to 50 minutes, until the loaf is
golden and a knife inserted in the center comes out clean. Allow to
cool for a few minutes and run a knife around the pan to loosen.
Unmold and transfer to a rack to cool. Cut in slices or cubes just
before serving, slightly warm or at room temperature.
Notes:
The bread can be made a day ahead. Wrap tightly and keep in the
fridge. I like to prepare it halfway the day before: I measure and
mix the dry ingredients in one bowl, and the wet ingredients in
another, which I cover and refrigerate. The next day, all that's left
to do is combine the two and bake.
