Oregano Cheddar Bread Recipe
This is a recipe I stumbled upon in the book “The Pleasure of Herbs” by Phyllis Shaudys, which I’ve mentioned in previous emails is one of the best books for anyone interested in herbs.
One of the reasons I chose this recipe is the use of dried oregano, which again I’ve written about based upon the University of Georgia Study extolling the virtues of the antioxidant properties of dried oregano versus fresh and/or blueberries as a health food. Dried oregano is loaded with antioxidants so anytime I can find a practical way to use it I want to share. ( I put it in every salad dressing I make just as a potential “good food” for my family.)
For the skeptic, who justifiably says “prove it” my answer is go to the study ( put in url here) to see if you agree however this is another of those studies where I tell folks can you find harm in using dried oregano? If you sub in something that potentially has benefits, yet you can’t find harm, are you better off? I say this often when I ask folks if by using a fresh herb, dried in this case, are you substituting in a potentially non harmful ingredient for a known harmful one such as excess salt, sugar, fatty ingredients and replaced with potentially good. If so kudos to you for thinking through the processes of changing eating habits away from bad. Well so much for that bit of my personal trivia and now here’s a recipe you might enjoy.
- 1 pkg. Active dry yeast
- 5 ¼ cups all-purpose flour
- 2 ½ cups shredded sharp cheddar cheese
- 1 ¾ cup milk
- 3 T. salad oil
- 2 T sugar ( might try Stevia here- but not 2 T!!!)
- 2 T minced Oregano ( our “wonder herb” )
- 1 t. salt
Stir together the yeast and 2 cups of flour.
Heat together all the remaining ingrdients except the flour, until lukewarm as we herbanites understand the problems of overheating and losing oils..
Add to flour-yeast mixture and beat on low speed for 30 seconds, followed by 3 minutes on high speed slowly stirring in flour as much as can with a spoon.
Now knead the remaining flour to make a stiff dough for about 8-9 minutes.
Shape into a ball and put in lightly greased pan/bowl, turning once to grease all sides of surface.
Cover and let rise for approx 1 hour + until the dough mixture is approximately double in size.
Punch down dough and divide in half, cover and let sit for 10 more minutes ( Geez I’m exhausted already and all I’m doing is telling you how, not making it!!!)
Shape into 2 loaves and place into buttered 8 x 4” loaf pans.
Cover and let rise another 45 minutes ( Goodness gracious I’m not trying to recreate the stature David by Michelangelo, heck all I wanted was some good tasting, healthy oregano bread!! ) You still with me on this?
Bake in 350 F for 40- 45 minutes and cover with foil last few minutes to prevent over-browning.
Eat and enjoy but I’m already out of here to my local bakery and buying this stuff as much easier and cheaper than all the work just done!!
Video on Infusing herbs into Extra Virgin Olive Oil as a way to extend and enhance many of your dishes with the fresh fragrance and flavor of your garden bounty.
Jerome "Bones" Zimmer, local chef at Wakefield Country Club, will be doing several classes during HerbFest for adults and kids.
He will show how to make herb butters, herbal oils and vinegars, as well as provide samples, and focus on useful tips on cooking healthy with herbs.
On Saturday, April 25th Bones will work more with adults in educating on the basics of cooking with herbs and show easy meal tips that one can do quickly with the harvest from
one's own garden.
Come enjoy the Free seminars from a high energy Chef.
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