BBD #19 – Parmesan Herb Batter Bread

This month’s BBD was hosted by Cindystar.  She has a great blog that’s mostly in Italian, but hey, who needs to speak it when you have all her awesome food to look at!  The pictures tell a thousand words.  She chose as the theme for this month Spring Country Breads and gave us considerable leeway with the breads we could choose…savory/sweet, yeast/quick, etc.  That left a lot of options to choose from!  When I think of spring, I think of the color green.  My herbs are starting to take off, and I figured I’d incorporate them into my bread somehow.  This bread was great!  Very simple to make but delicious.  Be sure to check out the BBD round up (here on Zorra’s blog) for the other participant’s creations.

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Parmesan Herb Batter Bread (Adapted from King Arthur Flour)

Ingredients

  • scant T or 1 (1/4-ounce) package active dry yeast
  • 1/4 c lukewarm (105°F to 115°F) water
  • 2 c all-purpose flour
  • 1 T granulated sugar
  • 1/2 t salt
  • 8 T (1 stick) butter, room temperature
  • 1/2 c lukewarm (105°F to 115°F) milk
  • 1 large egg, beaten
  • 1/2 c shredded Parmesan cheese
  • 2 T fresh herbs, finely chopped (I used a mix of parsley, oregano, and thyme)
  • 3 oz chive & onion cream cheese spread

Directions

1.  In a cup, stir yeast into water to soften.

2.  In a large bowl, whisk flour, sugar and salt together to combine. Add softened yeast/water mixture, butter, milk, egg, Parmesan cheese and the herbs. Beat vigorously for 2 minutes.

3.  Turn batter into a well-seasoned 10-inch skillet or round pan. Dot top of dough with cream cheese spread. Cover with tightly woven towel and let rise for 1 hour.

4.  Preheat oven to 375°F. Bake bread for 20 minutes, or until internal temperature of bread reaches 190°F on an instant-read thermometer. Remove bread from oven, cut into wedges, and serve immediately.

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Published in: on April 30, 2009 at 7:45 pm  Comments (16)  

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16 CommentsLeave a comment

  1. Looks just like focaccia to me! And I love that this has the cream cheese dotted throughout – yum!

    • It’s sorta like focaccia but a little more fluffy. The cream cheese was pretty good w/ this!

  2. Hi Shelly,
    thank you very much for participating!
    Yor focaccia looks great, may I have a bite?
    Have a nice w.e.!

    • Thanks, Cinzia! Thanks also for hosting this BBD :)

  3. Warm bread served straight from the oven sounds wonderful. And there’s cheese in it!

    • Oh yeah it was real good straight out of the oven :)

  4. how interesting–dollops of cream cheese on top of batter is something i always associate with brownies, but i like the idea of improving bread with it too. great post!

    • I’d never made cream cheese in the bread either, Grace, but it turned out pretty good! It went well the all the butter in the bread :)

  5. Oh, Shelly, that bread looks absolutely fantastic! I need to get involved in the BBD soon, but at this time, personal matters have taken precedence *sigh*, so I can only manage like one thing at a time.

    • Darn, Lis, it sucks you can’t participate yet! But, hopefully, you’ll be able to soon. I know how it is when you have stuff going on and can’t do everything you want. You’ll make some great stuff I’m sure!

  6. Yum, if it was not in the 90s here today I would make some of this.

    • The 90s….eeek! It hasn’t gotten that hot here yet, and I’m not looking forward to it! Your right in that no one wants to crank up the oven when it’s that hot.

  7. This looks like absolutely delicious focaccia. Id love some to dip in soup.

    • It would be great with olive oil or pasta, Donna. It was very light and flaky.

  8. Looks totally delicious!

    • Thanks, Natashya!


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