 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
The flavours of cheese, pepper and sage really shine through in this great cheese loaf. The taste is delicious, and very moist may I add. This is great served up with a soup and salad, I always make two of these loaves for my family. Ingredients:
2 teaspoons cornmeal, plus |
1 cup cornmeal, divided |
1 1/2 cups flour |
1 tablespoon minced fresh sage or 1 teaspoon dried rubbed sage |
2 teaspoons baking powder |
1 teaspoon salt |
3/4 teaspoon fresh coarse ground black pepper |
1/2 teaspoon baking soda |
1/8 teaspoon cayenne pepper (optional) |
2 eggs |
1 1/4 cups buttermilk |
1/4 cup olive oil or 1/4 cup vegetable oil |
1 cup shredded provolone cheese or 1 cup mozzarella cheese |
Directions:
1. set oven to 350 degrees, (second lowest rack).
2. grease a 8x4 baking pan.
3. Sprinkle 2 tsp.
4. cornmeal on the bottom and sides of loaf pan; set aside.
5. In a large bowl, combine flour, sage, baking powder, salt, pepper, baking soda, cayenne if desired, and remaining cornmeal.
6. In another bowl, beat the eggs, buttermilk and oil.
7. Stir into dry ingredients, just until moistened.
8. Fold in cheese.
9. Pour into pan, bake for 40-50 mins, or until loaf test done.
10. Cool 10 minutes before removing from pan.
11. Refrigerate any leftovers.
|
|