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     I've got to tell you all, I simply love this bread.  As you probably know by now, I'm not the type of person who likes to sit around all day making bread, but I am the kind of person who likes indulging in a nice, warm slice of buttered, homemade deliciousness.  This week's recipe is the perfect answer to the question, “Who has time to make bread?”  This is one of my favorite quick breads and not only because it tastes great.  Most quick breads start out as a loose, pourable batter, but this one is more like a traditional bread-dough and therefore the finished texture is more bread-like than cake-like.  Don't get me wrong, those cake-breads have their place in my heart, but they don't go so well served with a big plate of spaghetti or a hearty pot roast.  This recipe would go great with either of those, and just about anything else on the dinner table.  The best part is that it is, truly, a “quick” bread.  It mixes together easily and is in the oven in just about ten minutes!  A perfect addition to any meal, any night of the week.

     Here's what you'll need:

  • 2 c. all-purpose flour (actually, I was a little short on AP flour this time and decided to replace ½ c. with whole-wheat. It turned out wonderfully.)
  • 2 T. sugar
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1 1/2 T. Italian seasoning (optional)
  • 1 egg
  • 1 c. buttermilk
  • 1/4 c. butter, melted
  • 1 c. shredded mozzarella cheese
  • 1/2 c. Parmesan cheese

     First, preheat the oven to 350° and prepare a 9 x 5 baking dish with parchment paper or baking spray.

     Next, mix together all of the dry ingredients in a small bowl with a fork or a whisk.

     In a large bowl, whisk together the buttermilk and egg, then the melted butter.

     Slowly add the dry ingredients to the wet, but do not over-mix.  Once everything is well incorporated, add the cheeses and stir them in. 

     Carefully roll the dough into the pan and spread it out as evenly as you can and into the corners. It doesn't have to be perfect.

     Bake for 1 hour or until a toothpick comes out clean. Start checking it at 50 minutes.

     Remove it from the oven and serve hot or cooled.  I love it toasted.

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