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La Belle Cuisine - More Bread Recipes

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Parmesan, Provolone and Herb Bread

 

 

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  F. Bohl - Cheese
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F. Bohl
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Parmesan, Provolone and Herb Bread
Bon Appetit January 1988

 2 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon baking soda
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
1/2 cup grated provolone cheese (about 2 ounces)
1/2 cup chopped fresh parsley
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried savory, crumbled
2 eggs
3 tablespoons vegetable oil [we use olive oil]
1 teaspoon sugar
1 1/4 cups buttermilk

Preheat oven to 350 degrees F. Grease three 51/2-by-3 1/8-by-2 1/4-inch
loaf pans.
Combine flour, baking powder, salt, pepper and baking soda in large bowl. Using fork, mix in both cheeses and herbs.
In another bowl, whisk eggs, oil, sugar. Mix in buttermilk. Add to dry ingredients and stir to blend. Divide among prepared pans. Bake breads until tester inserted in center comes out clean, about 45 minutes. Invert onto rack and cool completely. (Can be prepared 3 days ahead. Wrap in foil and refrigerate.) Serve bread at room temperature, thinly sliced.
 
     

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