We are ALL about the bread over here this week.
When one loaf goes, another one is created. And ohhh baby, was this last one a good one.
It was leftovers again for dinner last night, but we still needed a little something more to go with it. Jay requested something different from the last loaf, so I skimmed my recipes and put together two of our favorite things into this bread – cheese and Italian anything.
The bread was killerrrrr. I think I love it even more than my Hearty Oat Loaf. Seriously. You can check out the recipe down at the bottom of this post, but you have to promise me that you’re going to make it soon and tell me you love it.
Because, you know…cheesy Italian bread is the perfect match for Mexican-flavored chili.
The chili was good, but I got full super quick and couldn’t even finish it all. So not like me. Must have been from all the bread.
Last night I also ended up watching another Redbox movie – What To Expect When You’re Expecting. Oh man, was it FUNNY. Much more so than I would have expected.
And don’t even get me started on the baby fever that ensues…just a warning.
I was in a bit of a cereal mood this morning. It’s been a while.
Today’s bowl was filled with…
- Cascadian Farms Ancient Grains Granola
- Cascadian Farms Purely O’s (which are on the verge of being stale, blech)
- Erewhon Buckwheat & Hemp cereal
- unsweetened vanilla almond milk
- Justin’s almond butter
I really never thought I’d be a fan of the almond butter on cereal trend, but I’ve surprised myself. It’s soooo good.
And now, who’s ready for a recipe??
Cheesy Italian Quick Bread
(adapted from Taste of Home)
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Servings: Depends on how generous your slices are!
- 2 cups all-purpose flour
- 3/4 cup reduced-fat mozzarella cheese
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 3 tablespoons cold butter
- 1 egg
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1/4 cup reduced-fat mozzarella cheese
- Optional: spray butter, an extra tbsp butter, or garlic spray
Preheat oven to 400 degrees F. Spray a 9-inch round baking pan with cooking spray; set aside.
In a large bowl, combine the first 10 ingredients and mix well. Cut in cold butter with a pastry blender (or two knives/forks) until mixture is made up of fine crumbs.
In a small bowl, whisk together egg, Greek yogurt, and milk. Stir into dry ingredients until just moistened – do not over mix! (If your dough is still a little dry, add an extra splash of milk).
Spoon into prepared baking pan, sprinkle with remaining 1/4 cup cheese and extra butter, if desired. Bake for 20-25 minutes or until light golden brown. Cool slightly before serving. Enjoy!
ONE LAST THING! The three winners of the case of bai5 have been chosen. Was it you??