Italian Bread I

This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.

Step: 2

Whisk together the oil, egg, and buttermilk in a small bowl.

Step: 3

In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.

Step: 4

Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.


Per Serving: 203 calories; protein 7.4g; carbohydrates 24.9g; fat 8.2g; cholesterol 28.8mg; sodium 317.1mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.

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