Sage And Cumin Bread With A Cheese Filling
From choclytcandy 15 years ago
- 45 minutes to make
- Serves 4
The Feast of Santa Fe: Cooking of the American Southwest by Huntley Dent. The flavor of this bread is mild. Add a sweetner if you like a sweeter bread, or pair it with a spicy bowl of black bean chili. Theis bread reminds me of cornbread without the cornmeal. Read more See less
Ingredients
- 3 cups unbleached white flour shopping list
- 1 tsp salt shopping list
- 2 tsp baking powder shopping list
- 3/4 tsp baking soda shopping list
- 1/4 cup chopped parsley shopping list
- 1/4 tsp sage, or more to taste shopping list
- 1/2 tsp whole cumin seeds shopping list
- 1 large egg shopping list
- 2 cups buttermilk shopping list
- 6 ounces monterey jack cheese, cut into thin slices shopping list
- 1/2 cup diced, canned green chilies shopping list
- 4 tbs butter shopping list
How to make it
- Preheat oven 375 degrees and place a rack in the upper third part of the oven.
- Butter a 10-inch pie plate or a quiche pan or a deep-dish pizza pan with 2 tablespoons of the butter.
- By far the best choice is a pan made of pottery--it produces an evenly browned, crusty bottom.
- Place the first 7 ingredients in a food processor and blend for a second or two. Add the egg and buttermilk and blend for just 4 seconds more. The best method, since you want to avoid any hint of overbeating, is to pulse the dough once, scrape down the sides of the bowl with a rubber spatula and then pulse once more. You need to go only far enough for the dry and wet ingredients just to be blended.
- Spread half the dough in an even layer in the pan, then top with the sliced cheese. Try to cover as much of surface as you can but leave a 1/2-inch margin around the edges. Dot the cheese all over with the green chilies. Drop the rest of the dough over the filing with a tablespoon.
- Spread this top layer evenly with a knife, then dot with the remaining 2 tablespoons of butter.
- Bake for 40-45 minutes. The finished bread will be raised and hollow sounding when you thump it in the center, and the top should be lightly browned. For a browner top crust, you can finish the loaf by running it under a broiler flame for 1 last minute. Serve immediately, or within half a n hour, cutting the bread into pie-shaped wedges directly in its baking pan.
The Rating
Reviewed by 3 people-
Sounds real tasty! Thanks for the share!
dollhead
in Mechanicville loved it
-
Sounds great, I love savory breads and herbs! Thank you for sharing :) Bookmarked ^5
lori4flavor
in Chicago loved it
-
You have some fabulous easy bread recipes.
I love this one too.
thanks for sharing
dizzzykipper
in Port Angeles loved it
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "