This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.

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  • Whisk together the oil, egg, and buttermilk in a small bowl.

  • In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.

  • Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

Nutrition Facts

202.5 calories; 7.4 g protein; 24.9 g carbohydrates; 28.8 mg cholesterol; 317.1 mg sodium. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/15/2003
For a beginer at breads this is easy and fast. I made my own sun-dried tomatoes which added a better flavoring than store bought ones. You have to try this one!!! Read More
(22)

Most helpful critical review

Rating: 3 stars
08/12/2003
it was very tasty but i found it was very heavy bread very course. I think if i make it again i would use yeast. Flavor was very good. Read More
(19)
29 Ratings
  • 5 star values: 12
  • 4 star values: 11
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
05/15/2003
For a beginer at breads this is easy and fast. I made my own sun-dried tomatoes which added a better flavoring than store bought ones. You have to try this one!!! Read More
(22)
Rating: 3 stars
08/11/2003
it was very tasty but i found it was very heavy bread very course. I think if i make it again i would use yeast. Flavor was very good. Read More
(19)
Rating: 1 stars
04/14/2003
This is disgusting. The bread was way to thick and had a dull flavor to it. The crust was incredibly hard and it was grainy in texture. Had one peice and threw out the whole loaf. Waste of good herbs Read More
(16)
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Rating: 4 stars
03/18/2005
I thought this was great. I made some substitutions because I didn't have everything - a combination of parmesan and port cheese (weird I know but it worked) instead of cheddar and oregano instead of parsley. I also added sunflower seeds just for kicks. Very easy & I'd make again. Read More
(7)
Rating: 5 stars
05/12/2005
This is delicious especially with pasta. Read More
(7)
Rating: 4 stars
11/09/2004
This bread was very easy for a beginner like myself. It tasted pretty good but needed to cooked quite a bit longer than the receipe indicated. Read More
(7)
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Rating: 4 stars
06/23/2010
A fun bread to make. Easy and a nice compliment to Italian dishes. Next time I make it I am going to add more onion and garlic and a pinch more salt. I think this would be scrumptious if toasted with a bit of butter too. Read More
(6)
Rating: 5 stars
09/15/2006
Great recipe! I had no yeast on hand and this HIT the spot. Very moist even the next day (didn't last any longer and there's only two of us!) I used mozzarella instead of cheddar and sauteed the garlic with some finely chopped onions before adding it into the bread - then sprinkled on more garlic cheese and onions on top. Will make again - my husband thinks he likes it better than yeast bread but I'm not sure.:) Read More
(5)
Rating: 5 stars
12/23/2003
Very filling heavy bread. Wonderful taste and easy to make. Goes great with spaghetti. Read More
(5)