Italian Bread I

Italian Bread I

21 Reviews 2 Pics
Shelley Ross
Recipe by  Shelley Ross

“This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad.”

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Ingredients

Adjust Servings

Original recipe yields 1 1 1/2-pound loaf

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
  2. Whisk together the oil, egg, and buttermilk in a small bowl.
  3. In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
  4. Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

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Reviews (21)

Rate This Recipe
DACSALAZAR
22

DACSALAZAR

For a beginer at breads this is easy and fast. I made my own sun-dried tomatoes which added a better flavoring than store bought ones. You have to try this one!!!

Cynthia Theard
19

Cynthia Theard

it was very tasty but i found it was very heavy bread, very course. I think if i make it again i would use yeast. Flavor was very good.

CHEFWANDA
16

CHEFWANDA

This is disgusting. The bread was way to thick and had a dull flavor to it. The crust was incredibly hard and it was grainy in texture. Had one peice and threw out the whole loaf. Waste of good herbs

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 8.2 g
  • 13%
  • Carbs
  • 24.9 g
  • 8%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

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