Rustic Round Herb Bread

Is there anything better than fresh bread, warm from the oven? Not much. Especially with a piping hot bowl of soup or stew!

This bread is so quick to whip up - it's almost as quick as opening one of those biscuit cans. And it's so much better. Full of cheese and savory herbs, this bread will be the perfect dinner companion.

In a large bowl, stir together the flour, cheese, sugar, baking powder, baking soda, salt, sage,

thyme,

and dill. Cut in the butter until the mixture resembles coarse crumbs. In another bowl or measuring cup, combine the egg, yogurt and milk and whisk well. Pour it into the mixing bowl

and stir just until the dry ingredients are moistened.

Spoon the batter into a greased 9-inch round baking pan the sprinkle with poppy seeds.

Bake for 20 minutes or until golden brown. Cool in the pan on a wire rack.

Cut into 10 wedges and serve warm!

One year ago: Italian Sausage, Red Pepper and Mushroom Risotto
Two years ago: Carrot Bran Muffin
Three years ago: Strawberry Banana Bread

Find more great ideas at Hearth and Soul, Cast Party Wednesday, Whatcha whipped up, What's cooking Wednesday, Wednesday Extravaganza, Wicked Good Wednesday, Full Plate Thursday, Recipe Box, Thursday's Treasures, Foodie Friday, Food on Friday, Foodtastically Friday, Foodie Friday (#2).

Rustic Round Herb Bread

2 cups flour
1 cup shredded cheddar cheese
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. rubbed sage
1/2 tsp. thyme
1/2 tsp. dill
3 Tbsp. butter, cold
1 egg
1/2 cup plain yogurt
1/2 cup milk
1/2 tsp. poppy seeds

In a large bowl, stir together the flour, cheese, sugar, baking powder, baking soda, salt, sage, thyme and dill.

Cut in the butter until the mixture resembles coarse crumbs. In another bowl or measuring cup, combine the egg, yogurt and milk and whisk well. Stir the wet ingredients into the flour mixture just until the dry ingredients are moistened.

Spoon the batter into a greased 9-inch round baking pan. Sprinkle with poppy seeds. Bake at 400 for 20-25 minutes or until golden brown. Cool in the pan on a wire rack. Cut into 10 wedges to serve.

Recipe Source: Light and Tasty, 2003