Parmesan loaf This is an ideal, aromatic baking for every occasion. It is a combination of traditional flavors where The main violin is played by intense Parmesan cheese and a delicate, slightly salty feta. Pasternak makes bread gain unique humidity and a slightly sweet aftertaste, a fresh rosemary It introduces a slightly Mediterranean climate.
Crunchy skin, soft center and noticeable pieces of cheesewhich melt in the mouth are the characteristics of this bread. Serve Parmesan loaf both cold and hot – straight from the oven. It is perfect for breakfast, for lunchbox or as an addition to dinner with loved ones.
Ingredients:
- 250 g of wheat flour,
- 175 g of Pasternak root,
- 75 g of Parmesan cheese,
- 100 g Sera Feta,
- 100 ml of olive oil,
- 3 eggs,
- Little onion,
- a tablespoon of fresh rosemary,
- 2 teaspoons of baking powder,
- A pinch of salt.
Method of performance:
In a bowl, mix the flour, baking powder, 2/3 Parmesan cheese, salt and pepper.
Drain the feta from excess fluid and chop it into small cubes. Cut the rosemary also finely, and grate the parsley on a small grater. Finely chop the onion.
In a separate bowl, mix the parsnip, feta, onion, eggs and olive oil. Add wet ingredients to dry and mix well.
Place the baking mold with dimensions of 12×35 cm with baking paper. Pour the mass into a baking tray and sprinkle the top with the remaining Parmesan cheese.
Put the whole in the oven preheated to 200 degrees Celsius and bake for about 50 minutes or to a dry stick. Remove the Parmesan loaf and after 15 minutes move it to the checkered to cool.
Serve a hot loaf, preferably with butter and sprinkled with chopped rosemary.
Source: NowowoPuje.pl
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