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Cheesy Herb Mini Loaves

 Cheesy Herb Mini Loaves
This savory bread recipe yields three mini loaves and is so versatile—you can mix up different herbs and cheeses to suit your family's taste.—Karen Paumen, Annandale, Minnesota
18 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 2-1/4 cups King Arthur Unbleached 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

Directions

  • 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).

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Cheesy Herb Mini Loaves (continued)

Nutritional Facts: 1 slice equals 115 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 276 mg sodium, 13 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.