Herb Quick Bread
Total TimePrep: 15 min. Bake: 40 min. + cooling
Makes1 loaf (16 slices)
I substituted cardamon, basil, oregano,basil for caraway seeds and nutmeg. I used half whole wheat flour and half all purpose. My husband and Ioved it.
Since discovering this recipe years ago from this site I have made it many times. It is wonderful with soup or just it by itself.
I have a question about the ratio of flour to liquid. I was thinking this would be more batter-like, although probably not as wet a dough as other quick breads, or even like flatbreads. Is it supposed to just be really thick and lumpy?i was tempted to return it to the mixing bowl to add more liquid, but I’d never made this before so didn’t want to deviate from the recipe.
This is a wonderful bread to go with soups and chili.Omitted the nutmeg though.
This recipe was easy to adapt to our tastes. I substituted an italian herb blend for the nutmeg and caraway seeds. It tasted like a giant bread stick. Very good.
I'm so glad I found this recipe! It's delicious and so great for nights when I want fresh bread with a meal but don't have time to wait for yeast bread to rise. I used a blend of herbs (basil, oregano, thyme, and marjoram) and omitted nutmeg.
Very good quick (savory) bread recipe. Great with soup. Plan to make again in the near future.
I came across this recipe while searching for another recipe that I failed to save after the first time I made it. This IS now saved!!To mrsvalgal and others - the herbs in this bread can be added to, subtracted from, multiplied and divided!! Use your imagination!!! Just don't mess with the sugar, salt or baking powder!!Happy baking everyone!!Now, my search continues---
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I have made this recipe over and over again whenever I have soup cooking in the crockpot. It's a perfect accompaniment to a fall or winter soup like minestrone or beef barley. It's also just what it says: quick!