Cheesy Herb Mini Loaves Recipe

Cheesy Herb Mini Loaves Recipe
Cheesy Herb Mini Loaves Recipe photo by Taste of Home
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Cheesy Herb Mini Loaves Recipe

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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
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + cooling

Ingredients

  • 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

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 5-3/4x3x2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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

Nutritional Facts

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

  • 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
  1. 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.
  2. Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in 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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