Homemade Herb and Cheese Bread

Who doesn’t love pulling apart freshly baked bread and smelling that delicious puff of steam before devouring it? You no longer have to visit your favorite four star restaurant or bakery to savor the freshly baked goodness; thanks to the detailed guidance in Bread by Mother Earth News you can easily achieve homemade fresh baked bread. This amazing and easy recipe for Herb and Cheese Bread is a must-try! Enjoy as the base for you favorite sandwich, warm with your favorite spread, or simply on it’s own as a savory snack.


Herb and Cheese Bread
This delicious cheesy bread can double as a pizza crust. It’s not time consuming like traditional pizza crust, so it works in a pinch. To make a pizza, bake the recipe in a pie pan; when it comes out of the oven, just add some pizza sauce, cheese, and whatever toppings your family happens to like, then put it back in the oven just long enough to melt the cheese It makes an easy, tasty meal.

Yields 1 loaf

1¼ cups all-purpose flour
1½ tablespoons baking powder
½ teaspoon baking soda
Pinch black pepper
1½ teaspoons sugar
1 egg
⅔ cup buttermilk or sour milk (⅔ cup milk to which 2 teaspoons white vinegar  has been added)
1½ to 2 tablespoons olive oil
⅓ cup freshly grated Parmesan cheese
⅓ cup grated part-skim provolone or  mozzarella cheese
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
½ teaspoon chopped fresh savory

1. Preheat oven to 350°F. Grease an 8½ x 4½inch loaf pan; set aside.

2. In a mixing bowl, combine flour, baking powder, baking soda, pepper, and sugar.

3. Add egg, buttermilk, and oil, and stir until justblended. Stir in cheeses and herbs, mixing until just blended.

4. Pour into the prepared pan. Bake for 45 minutes until light golden brown. Cool in pan  for 5 minutes, then turn onto a wire rack. Serve warm.

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Bread by Mother Earth News

Roll up your sleeves, warm up your oven, and find a new favorite bread.

From intense, chewy sourdough to light, airy focaccia, many of today’s most popular breads are best when they’re fresh from the oven. Then again, that’s always been true.

The timeless allure of fresh bread has been part of Mother Earth Newsmagazine since 1970, when they published their first issue. In Bread, for the first time, the editors have collected their very best recipes and techniques. You’ll find all the classics, including rustic white, whole-wheat sandwich bread, and sourdough. There’s plenty of quick-breads and page after page of country and holiday favorites, such as skillet cornbread, Irish soda bread, and fruit- and nut-filled harvest breads. Go beyond the traditional and try your hand at flatbreads, boiled breads, naan, bagels, pizza crust–even gluten free breads. With more than 150 tried-and-true recipes to choose from, you’re sure to find new loaves to love.