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Category: Bread
Prep Time: Cook Time: Total Time:
1 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/2 cup cornmeal
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
1/2 teaspoon salt
Freshly ground pepper
1 garlic clove, pressed
1/4 cup olive oil
1 egg
1/2 cup buttermilk
1/4 cup white wine
Preheat the oven to 350 degrees F. Grease a shallow casserole or deep dish pie plate and set aside.
Combine the flours, cornmeal, sage, baking powder, salt, and pepper to taste.
Separately, whisk together the garlic, oil, egg, buttermilk, and wine. Fold the liquid mixture into the dry mixture and stir until combined. Pour the batter into the casserole or pie plate.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from casserole.
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COUNTRY HERB PEASANT BREAD
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Category: Bread
Prep Time: Cook Time: Total Time:
1 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/2 cup cornmeal
2 tablespoons finely chopped fresh sage
2 teaspoons baking powder
1/2 teaspoon salt
Freshly ground pepper
1 garlic clove, pressed
1/4 cup olive oil
1 egg
1/2 cup buttermilk
1/4 cup white wine
Preheat the oven to 350 degrees F. Grease a shallow casserole or deep dish pie plate and set aside.
Combine the flours, cornmeal, sage, baking powder, salt, and pepper to taste.
Separately, whisk together the garlic, oil, egg, buttermilk, and wine. Fold the liquid mixture into the dry mixture and stir until combined. Pour the batter into the casserole or pie plate.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from casserole.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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