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Cheesy Herb Bread
| Ingredients | |||
| 1 1/4 | cup | flour, unbleached, unsifted | |
| 1 1/2 | tablespoon | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1 | each | black pepper, dash | |
| 1 1/2 | teaspoon | sugar | |
| 1 | each | egg, or 2 egg whites | |
| 1 1/2 | tablespoon | oil, or more, preferably light olive oil | |
| 2/3 | cup | buttermilk | |
| 1/3 | cup | parmesan, freshly grated | |
| 1/3 | cup | provolone, or mozzarella, grated, part-skim | |
| 2 | tablespoon | parsley, italian, fresh, chopped | |
| 1 | teaspoon | basil, fresh, chopped | |
| 1 | teaspoon | thyme, fresh, chopped | |
| 1 | teaspoon | oregano, fresh, chopped | |
| 1/2 | teaspoon | savory, fresh, chopped | |
Directions: | |||
| Combine first five ingredients in a mixing bowl. Add egg, oil, and buttermilk and stir until just blended. Stir in cheeses and herbs until just blended, and pour into greased bread pan (8-1/2 x 4-1/2 x 2-1/2 inches). Bake 45 minutes at 350 F. Cool in pan 5 minutes, then turn onto cooling rack. Serve warm.  | |||
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