Thursday, July 26, 2012

Confetti Batter Bread

This loaf was so fun and easy, I will be making variations of it frequently. The batter was very soft and moist; a perfect canvas with which to play by adding whatever veggies or herbs strike your fancy.
Basic batter:
2 1/3 cups all purpose flour, or white spelt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon dry mustard
1/2 cup shredded sharp cheddar
1/2 cup grated parmesan
2 large eggs
3 tablespoons olive oil or melted butter
1 cup milk
1/4 cup sour cream
1 egg, lightly beaten with 1 tablespoon water for brushing
1/3 cup minced green onion, leek,or scallion
1/2 cup chopped black or green olives
2 teaspoons fresh thyme
2 teaspoons fresh parsley, minced
3 tablespoons sweet pepper, chopped
1/4 cup chopped, dried tomatoes
Preheat the oven to 350F. Grease 1 loaf pan.
In a large mixing bowl, stir together the dry ingredients, cheeses, and additions of your choosing.
In a small bowl, stir together the eggs, oil, milk, and sour cream.
Add the wet to the dry. Do not over mix, just stir until incorporated.
Pour into the prepared pan.
I found this nifty bread pan at a yard sale, tag sale if you are from the north east, it holds the equivalent volume to a regular size loaf pan. I like it because it then makes smaller slices for tea sandwiches or just enough for a dunk in the soup.
Brush with the egg wash.
Sprinkle with extra herbs.

Bake for 45-50 minutes, obviously a bit less for this narrow pan. You could also make this in a muffin pan, only bake for 20 or so minutes.
Cool in pan for 10 minutes then turn onto a cooling rack.

Slice after it cools for a few more minutes, that way it won't just fall apart.
Looking good! Tastes even better!

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