Herb and Cheese Quick Bread (originally found on Food.com)
The original poster stated that this recipe came from a restaurant next to her old office building. When they sold the restaurant, the gave out the recipe.
2 cups flour
1 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp basil
1/2 tsp thyme
1/4 tsp sage
1/4 cup butter
1 cup shredded cheese (cheddar, monterey jack, or a combination will work)
1 egg, beaten
1/2 cup plain yogurt (or sour cream)
1/2 cup milk
1/8 cup hemp seed or poppy seed
Combine dry ingredients. Cut in butter. Combine cheese, egg, yogurt and milk and add to the dry ingredients.
Dump into a round or square 9-inch pan. Sprinkle with the seeds. I have used a loaf pan before, as well.
Bake at 350 degrees for 35-40 minutes (depending on pan size) or until an inserted skewer comes out clean.
Beer Batter Bread
This is a great super-quick bread – not gluten or calorie-free though. It’s a hearty bread with a crunchy, buttery crust.
3 cups flour
1 T baking powder
3 T sugar
1 tsp salt
1 bottle (12 ounces) beer at room temperature.
1/4 cup unsalted butter melted
Preheat the oven to 375 degrees.
In a mixing bowl, combine the dry ingredients. Add the beer all at once, mixing as little as possible. The batter should be lumpy. Let dough rest for 5 minutes.
Pour the batter into a 9X5X3 inch loaf pan and brush with melted butter. Bake in the oven for 35-40 minutes, or until an inserted skewer comes out clean.
Trn out onto a rack to cool.
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