Recipe by Mirj
I attended a cooking demonstration by Lisa Brink of Hod Hasharon. Lisa has her own cooking blog, www.deliciouskitchen.weebly.com, and has some wonderful ideas about cooking and presentation. This recipe comes from her Take Five class, recipes which contain five main ingredients and take five minutes to prepare. This bread was delicous, soft and yummy and devoured by everyone in the class, even the carbophobes!
Top Review by NorthwestGal
This was such a tasty yet quick bread to make. I used a standard 5x8 inch bread tin, and didn't have parchment so gave the pan a light coating of my no-stick spray. And it produced a wonderful bread for tonight's dinner. I converted the temps (I'm in the U.S.) and set my oven to 350 and baked it for the 50 minutes as stated in the directions. The center came out just a tad "chewy", so I recommend anyone who's converting temperatures to add about 10 minutes to the baking time. Despite the chewy center, it didn't detract from our enjoyment of the bread whatsoever. Thanks Mirj, this is definitely a "keeper" recipe. Thanks for sharing it.
- 3 cups self-raising flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄3 cup finely chopped parsley
- 500 milliliters buttermilk
- 1 egg
- 2 teaspoons crushed garlic
- grated cheese, for the topping
- paprika, for the topping
Directions See How It's Made
- Preheat the oven to 180°C.
- Mix the dry ingredients together, including the parsley.
- Beat the buttermilk together with the egg and the garlic.
- Stir the wet mixture into the dry mixture. Mix well and then spoon into a large baking tin (no need to grease if lined with parchment paper).
- Smooth out the top of the loaf and sprinkle with the paprika and the cheese.
- Bake at 180 degrees C for 50 minutes to one hour.