Sunday, September 13, 2015

Manchego-Romano Herb Bread

Running out of yeast seemed like an unconquerable problem this weekend, made only
worse by my desire for a grilled cheese sandwich. Sure, I could  have bought some packaged bread from the store, but it wouldn't have been as satisfying. Instead, the Food Network came to my aid with a recipe for parmesan-herb quick bread. No yeast required, but delicious indeed.

The only other problem was that I didn't have parmesan, nor rosemary and thyme. Cue the substitutions. I decided to try out a new cheese last time I was at Trader Joe's and so I used a mixture of manchego and romano in place of the parmesan. Like-wise, oregano and basil work wonders together, just as rosemary and thyme do. I followed the rest of the recipe, minus a few details and ended up with a fragrant and moist bread. I have high hopes for the grilled cheese sandwich(es) to come!

1/4 c greek yogurt
1/2 c sour cream
1/2 c vegetable oil
2 eggs
1 3/4 c flour
1/2 c manchego and romano (grated or thinly sliced and chopped)
1 tbsp sugar
1 3/4 tsp baking powder
2 tsp fresh basil
1/2 tsp each dried oregano, salt, pepper
1 tsp lemon zest

1 small onion
1 tbsp butter
1/2 clove garlic

Slice your onion and mince your garlic as the butter melts in a saute pan. Caramelize these together over medium-low heat (burner setting of 3-5) for approximately 20 minutes.

While the onions cook, preheat your oven to 350 °F and combine your wet and dry ingredients separately. Whisk together the yogurt, sour cream, oil, and eggs. Set aside.

Measure out your flour and add the cheeses, sugar, baking powder, herbs and seasonings, and lemon zest. Mix these ingredients together. Once the onions are a golden color, mix them into the dry ingredients.

Combine both mixtures, making sure to incorporate all of the flour by gently folding the wet ingredients in. Grease a bread pan and transfer the mixture. Bake for 40-50 minutes, allow to cool, then devour.

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