A Very Quick Bread
There is such thing as quick bread in France – 45 minutes from start to finish. You’ll impress as you pull out a piping hot rustic loaf from the oven. This non-yeasted bread is studded with cheese, meat, olives, and herbs, but can be made vegetarian, sweet, or savory. (Recipe by Shawnie Kelley)
- Serves
- 6
Directions
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Preheat oven to 400 Degrees F. Lightly oil pan.
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In large bowl, combine flour, baking powder, salt, eggs, olive oil & yogurt. Stir to blend.
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Add the cheese, ham, dried herbs and olives (or vegetables & nuts) and stir just enough to combine.
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Pour the chunky batter into the oiled baking pan.
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Place pan in oven and bake until the bread is firm and golden, about 25-30 minutes.
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Remove pan and place it on a wire rack to cool. Once cooled, unmold and serve bread at room temperature.
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Store at room temperature, wrapped in foil or cling wrap for up to 3 days
Shawnie’s notes
Chorizo sausage, Manchego cheese & chopped roasted red peppers
Sweeter version: add a tablespoon sugar, cinnamon, nutmeg, nuts, and raisins
Wine pairing: Chardonnay, Pinot Gris
From Shawnie's class “Provence on a Plate”
