Saturday, January 8, 2011

Parmesan Cheese Bread

In my noodle post, I said you were on your own when it came to the garlic bread. Here's a good start on getting there, a nice cheesy bread. Just slice it thick, brush with melted butter and garlic, toast lightly in the oven (maybe with some mozzarella or cheddar on top?) and enjoy. This is based on a recipe from Grain-Free Gourmet by Jodi Bager and Jenny Lass ((c) 2005-2006 Whitecap books), but I've changed it up a bit.

  • 3 cups almond flour (yep, that's a lot)
  • 1.5 cups grated Parmesan cheese
  • 3/4 tsp salt
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/2 tsp baking soda (not baking powder, there's a difference!)
  • 1/2 cup water
  • 2 eggs
  • 1/2 cup yogurt
  • 2 Tbsp butter, melted
  1. Pre-heat your oven to 350F.
  2. Line a large loaf pan with parchment paper.
  3. Combine the dry ingredients in one bowl.
  4. In another bowl, combine the wet ingredients (water, eggs, yogurt, butter).
  5. Add the dry to the wet, and mix well. The "dough" will be quite thick, like bread dough.
  6. Put the dough in the pan, and smoosh it down. Smoosh is a highly technical cooking term, FYI.
  7. Bake for 40 to 50 minutes.
  8. Let cool, as much as possible.
Now that I think about it, a couple of ideas for further customization enter my mind. You could mix some minced garlic (2 cloves, say, or use a bit of garlic powder if you must) into the dough before baking, or you could mix in or put on top a bit of shredded cheddar cheese to make it cheesier. But I haven't tried these adaptations yet. Or, (ooh!) what about jalapeƱo?

No comments:

Post a Comment