Sunday, January 2, 2011

Rosemary Thyme Quick Bread

A few weeks ago when old man winter decided to start showing his ass, I realized I'd forgotten to pick up a good loaf of bread to go along with my delicious Tuscan Wedding Soup.  I like to avoid driving in snow at all costs, so I figured there had to be a yeast-less recipe out there somewhere for a bread that would compliment the meal.  I looked up quite a few, took the base recipe and kind of threw in whatever else I wanted.  I ended up with a pretty decent, dense quick bread that accompanied it perfectly.  Here's what you'll need: 

2 C A/P flour
2 tsp baking powder
1 tsp rosemary
1/2 tsp thyme
1/2 tsp salt
1/2 tbsp sugar
1 tbsp grated parmesan cheese
4 tbsp unsalted butter, melted
1 C milk

You might need:
extra flour for surface shaping

Sift all of your dry ingredients together in a bowl, then fold in the liquids.  Brush the top with some olive oil or melted butter.  And uhhhh....that's basically it.  A lot of the recipes said to flour a counter or board to shape the loaf, but it had pretty much done that on it's own, so I didn't bother.  One HUGE caveat - choose a baking sheet with sides.  A loaf pan takes too long to bake this in, and when I opted for the regular side-less cookie sheet, I wound up with melted butter and oil run-off all over the bottom of my oven.  

Bake for about 25-30 minutes at 425.  


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