With all the tidying up that’s been going on lately, I decided it was time for a bit of a break. Cold winter days make for the best lazy days and in between bouts of cleaning, I’ve been luxuriating in afternoon naps.
I’ve also made time for a bit of baking. These days, when I want a baking experience that’s simple and relaxing, I tend to bake bread. Since we had a lot of cheese hanging around in the refrigerator after the various holiday celebrations, I decided to try a recipe for Savory Holiday Bread from the 2007 Holiday Cooking issue from Better Homes and Gardens.
I would describe this is more of a free-form quick bread than a traditional bread (it’s not yeasted). But it came together very quickly and I had the chance to knead it a bit which is always fun. I changed the recipe a bit so that I could use what I had available and the end result was a cheesy bread with a lovely garlic flavour (I used leftover roasted garlic). We had the leftovers the next day toasted in the oven and drizzled with some olive oil.
This is my last Magazine Mondays post for 2007. I never imagined that the little idea I had earlier in the year would be so successful. Here’s to many Magazine Mondays in 2008!
Savory Holiday Bread
Adapted from the 2007 Holiday Cooking magazine from Better Homes and Gardens.
3 cups all-purpose flour
2 cups shredded provolone cheese
1/4 cup grated Parmigiano Reggiano
2 tsp. baking powder
1 tsp. salt
1/4 cup roasted garlic cloves, mashed (2 heads of garlic)
3 large eggs, beaten
2/3 cup evaporated milk
1/3 cup chopped chives
1/4 cup unsalted butter, melted
1/4 cup sundried tomatoes (packed in oil), finely chopped
1 egg yolk and a few tablespoons of water for the egg wash
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, cheeses, baking powder, salt and roasted garlic.
Add the eggs, chives, evaporated milk, metled butter and dried tomatoes.
Mix until you have a lumpy mass.
Turn the mass out onto a lightly floured work area. Knead lightly until it comes together into a ball. Don’t worry if it’s not perfectly smooth.
Divide the dough into three equal pieces and roll each piece into a rope that’s between 12 and 14 inches long.
Transfer the ropes to the parchment-lined baking sheet.
Secure the ropes together at one end and then braid them loosely. Tuck the ends of the braid under so that you have a neat bread.
Combine the egg yolk and the water and brush the loaf with the egg wash.
Bake for 40 minutes or until the bread is a nice golden brown colour
Let the bread cool completely before slicing.
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