- 2-1/4 cups all-purpose flour
- 2 ounces provolone cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 3/4 teaspoon dried thyme
- 1/2 teaspoon baking soda
- 1/2 teaspoon dried savory
- 2 eggs
- 1-1/4 cups buttermilk
- 3 tablespoons canola oil
- In a large bowl, combine the first 11 ingredients. In a small bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened.
- Transfer to three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).
Originally published as Herb Quick Bread in Country Woman Christmas Annual 2010, p36
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