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CZ's Feta and Herb Quickbread

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.