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Ingredients
A pat of unsalted butter
2 tablespoons sesame seeds
150 grams (1 1/4 cups) all-purpose flour
1 tablespoon baking powder
3 large organic eggs
60 ml (1/4 cup) olive oil
150 grams (1/2 cup plus 2 tablespoons) plain unsweetened yogurt
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
200 grams (7 ounces) sheep's milk feta cheese (substitute goat cheese)
1 bunch fresh herb leaves (flat-leaf parsley, basil, chervil, chives, mint,
preferably a mix), about 20 grams or 1 cup loosely packed, roughly chopped
Instructions
Preheat the oven to 175 C (350 F).
Butter a 24-by-12-cm (9-by-5-inch) loaf pan and sprinkle half the sesame seeds
onto the bottom and sides, shaking the pan to coat.
Combine the flour and baking powder in a bowl.
In a medium mixing bowl, whisk together the eggs, oil, yogurt, salt, and
pepper. Stir in the cheese and herbs.
Fold the flour mixture into the egg mixture. Don t overmix the batter, it s
okay if a few lumps remain.
Pour the batter into the prepared pan, level the surface with a spatula, and
sprinkle with the remaining sesame seeds.
Put into the oven to bake for 40 to 50 minutes, until the loaf is golden and a
knife inserted in the center comes out clean.
Allow to cool for a few minutes and run a knife around the pan to loosen.
Unmold and transfer to a rack to cool.
Cut in slices or cubes just before serving, slightly warm or at room
temperature.
Notes
The bread can be made a day ahead. Wrap tightly and keep in the fridge.
I like to prepare it halfway the day before: I measure and mix the dry
ingredients in one bowl, and the wet ingredients in another, which I cover and
refrigerate. The next day, all that's left to do is combine the two and bake.