Cheese and Herb Quick Bread

This recipe is incredibly adaptable. Add other herbs, pancetta, bacon, ham, smoked salmon, olives or sun dried tomatoes. As for cheese, use all of one kind or a mixture!!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Cuisine: French

Servings: loaf

Calories: 1800kcal

Author: Nancy Buchanan

Ingredients

Olive oil cooking spray
1 ¼ cups all purpose flour
1 Tablespoon baking powder
3 large eggs
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ cup extra virgin olive oil
½ cup plain yogurt
¼ cup minced fresh thyme
¼ cup minced fresh chives
2 Tablespoons minced fresh mint
1 cup grated Kerrygold Dubliner Cheese

Instructions

Pre heat oven to 350 degrees.
Spray the bottom of a 9x5 loaf pan with the olive oil cooking spray.
In a large bowl, combine the flour, baking powder, salt and pepper.
Add the herbs and toss to combine.
In a smaller bowl, crack the three eggs.
Add the yogurt and olive oil.
Whisk until thoroughly combined.
Using a spatula, fold the egg/yogurt mixture into the flour, stirring just until all the flour has been incorporated.
Gently stir in the cheese.
Pour into the prepared loaf pan and bake for 30 - 40 minutes or until skewer, inserted in the center, comes out clean.
Remove loaf from oven and let cool for 10 minutes.
Run a knife between the loaf and the pan to loosen then remove from the pan and let cool on a wire rack.
If making ahead, wrap in plastic wrap. Store at room temperature.

Notes

Adapted from Chocolate and Zucchini by Clotilde Dusoulier and from The Provence Cookbook by Patricia Wells

Nutrition