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Tuesday, June 14, 2011

Asiago-Peppercorn Bread

Yep, I baked bread today.  It actually wasn't that big of an accomplishment - it was super easy.

I got this one out of the newspaper.

Here's the recipe with my notes:
  
Asiago-Peppercorn Bread

1 1/2 C all-purpose flour
3/4 C whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cracked black peppercorn
1 1/2 tsp finely chopped fresh rosemary
2/3 C shredded asiago cheese (about 2 C) (there was a note with the recipe to shred it coursely, as the flavor tends to disappear in the bread if it's grated too finely)
1 egg
1 C milk (I only had 1/2 C left in the fridge, so I used 1/2 C buttermilk to make up the difference)
1/4 C good extra-virgin olive oil

Preheat oven to 400 and position rack in the middle.  

Grease an 8 1/2-by-4 1/2-inch loaf pan; set aside.

In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking soda, salt, cracked pepper, rosemary and cheese.


In a medium bowl, whisk together the egg, milk and olive oil. 


Pour into the dry ingredients and stir together with a rubber spatula until everything is evenly moistened.


Scrap the batter into the prepared pan and even out the top.


Bake until a toothpick inserted in the center of the loaf comes out clean, 34 to 45 minutes.  

Cool in pan for five minutes.


Remove from pan to finish cooling.



Come back and find out what I'm brewin' up for dinner with this bad boy tonight.



1 comment:

  1. It came out perfect looking! Mmm cant wait to see what you pair it with!

    ReplyDelete

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