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2 Tbsp. minced thyme leaves
5 oz. Gruyère cheese
1/2 tsp. Kosher salt
2 eggs
2 1/4 C. all-purpose flour
2 oz. Asiago cheese
2 tsp. Clabber Girl Baking Powder
1 1/4 C. buttermilk
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. Black Pepper
2 whole garlic bulbs
2 Tbsp. minced rosemary leaves
1-2 Tbsp. olive oil
1 tsp. Kosher salt
Preheat oven to 350° F.
Cut roughly 1/4-inch off of the garlic bulbs heads and place stem side down on a 6 x 6 inch piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Bring corners of aluminum foil up to form a pouch around the garlic and bunch together to seal. Place directly on an oven rack and cook 40-50 minutes or until garlic is tender and golden brown. Let cool slightly and squeeze cloves gently out of skin and place in bowl and set aside. This can be done 1-2 days in advance.
Lightly spray the inside of a 9 by 5-inch loaf pan with non-stick spray.
In a large bowl, combine all-purpose flour,baking powder, baking soda, fresh herbs and salt. In a separate bowl, whisk together the buttermilk and eggs.
Form a well in the middle of your dry ingredients and pour in wet ingredients, mix until just combined. Add in cheeses and roasted garlic cloves and gently fold in.
Pour the batter into your prepared bread loaf pan and bake in a 350° F oven for 45-50 minutes or toothpick inserted in bread comes out clean.
Recipe by Chef Brittany Molinder – Cooking With Brittany. Watch the step-by-step video on how to make this bread here: https://youtu.be/uzndaAki7KU.
2 Tbsp. minced thyme leaves
5 oz. Gruyère cheese
1/2 tsp. Kosher salt
2 eggs
2 1/4 C. all-purpose flour
2 oz. Asiago cheese
2 tsp. Clabber Girl Baking Powder
1 1/4 C. buttermilk
1/2 tsp. Clabber Girl Baking Soda
1/2 tsp. Black Pepper
2 whole garlic bulbs
2 Tbsp. minced rosemary leaves
1-2 Tbsp. olive oil
1 tsp. Kosher salt
Preheat oven to 350° F.
Cut roughly 1/4-inch off of the garlic bulbs heads and place stem side down on a 6 x 6 inch piece of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Bring corners of aluminum foil up to form a pouch around the garlic and bunch together to seal. Place directly on an oven rack and cook 40-50 minutes or until garlic is tender and golden brown. Let cool slightly and squeeze cloves gently out of skin and place in bowl and set aside. This can be done 1-2 days in advance.
Lightly spray the inside of a 9 by 5-inch loaf pan with non-stick spray.
In a large bowl, combine all-purpose flour,baking powder, baking soda, fresh herbs and salt. In a separate bowl, whisk together the buttermilk and eggs.
Form a well in the middle of your dry ingredients and pour in wet ingredients, mix until just combined. Add in cheeses and roasted garlic cloves and gently fold in.
Pour the batter into your prepared bread loaf pan and bake in a 350° F oven for 45-50 minutes or toothpick inserted in bread comes out clean.
Recipe by Chef Brittany Molinder – Cooking With Brittany. Watch the step-by-step video on how to make this bread here: https://youtu.be/uzndaAki7KU.