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1 servings
suggest servings
| 1 1/4 | cup | flour, unbleached all-purpose | unsifted |
| 1 1/2 | tablespoon | baking powder | |
| 1/2 | teaspoon | baking soda | |
| 1 | each | black pepper | dash |
| 1 1/2 | teaspoon | sugar | |
| 1 | each | egg | or 2 egg whites |
| 1 1/2 | tablespoon | vegetable oil | or more, preferably light olive oil |
| 2/3 | cups | buttermilk | |
| 1/3 | cup | parmesan, parmigiano-reggiano cheese, grated | freshly grated |
| 1/3 | cup | provolone cheese | or mozzarella, grated, part-skim |
| 2 | tablespoons | parsley leaves | italian, fresh, chopped |
| 1 | teaspoon | basil | fresh, chopped |
| 1 | teaspoon | thyme leaves | fresh, chopped |
| 1 | teaspoon | oregano | fresh, chopped |
| 1/2 | teaspoon | savory | fresh, chopped |
Combine first five ingredients in a mixing bowl. Add egg, oil, and buttermilk and stir until just blended. Stir in cheeses and herbs until just blended, and pour into greased bread pan (8-1/2 x 4-1/2 x 2-1/2 inches).
Bake 45 minutes at 350 F. Cool in pan 5 minutes, then turn onto cooling rack. Serve warm.
| % Daily Value* | |
| Total Fat 35.0g | 54% |
| Saturated Fat 11.0g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 1031mg | 43% |
| Total Carbohydrate 141.0g | 47% |
| Dietary Fiber 5.0g | 21% |
| Sugars 15.0g | |
| Protein 40.0g | 80% |
| Vitamin A | 20% | Vitamin C | 17% | |
| Calcium | 103% | Iron | 57% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Chives belong to the same family as onions, leeks, and garlic. The Latin name of this species means 'Rush-Leek.' Read all about Chives Laurie's Words on Herbs Article. ...
I have been making this for years for gifts. One year I din't and everyone griped. It is such an easy recipe, even tho it takes longer to oven dry than recipe says. biscs do harden more after cooling. I always use parchment paper for easy cleanup and pack away weeks prior and freeze unitl I ship. Send with tea--what a gift!!
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