Cheese and Thyme Bread

IMG_5215IMG_5208IMG_5223I had the chance to spend many years in Canada (a fairly long time ago now that I look back at it), and discovered new foods I had no clue existed. This includes peanut butter, cranberries, maple syrup, fiddlehead fern, poutine, bagels and much more! I also discovered many new breads, and this one in particular is one of the first I ever made, and is one of my favorites! It is simple, and delicious when cut in slices, and perfect for a brunch served with orange marmalade, and also perfect for a picnic.

This recipe is inspired by “Les Cercles de Fermières du Québec“, I hope you will like it!

Now, It’s time to join Fiesta Friday #105  with Angie  and co-hosted this week with Lily @ Little Sweet Baker and Julianna @ Foodie On Board

Serves: 10/12 slices

Ingredients:

  • 500g of all purpose flour/plain flour
  • 11g of baking powder
  • A pinch of salt
  • 1 teaspoon of dried thyme
  • 250ml of full fat milk
  • 2 medium eggs
  • 1 red onion (sliced)
  • 200g of grated cheddar cheese
  • 50g of grated Parmigiano Reggiano
  • 60ml of sunflower oil

Procedure:

  1. Preheat the oven to 180C degrees.
  2. Grease a loaf pan (mine is 25/9.5 centimeters)
  3. In a large bowl whisk the 2 eggs with the milk and the sunflower oil.
  4. In another large bowl add the flour, the salt, the baking powder, the dried thyme, the cheddar cheese and the parmigiano reggiano cheese.
  5. Mix all the ingredients with a spatula.
  6. Slowly pour the first mixture (eggs, milk and sunflower oil) into the second bowl.
  7. Gently mix all the ingredients together (the dough is sticky).
  8. Pour the dough into the greased loaf pan and set aside for 30 minutes.
  9. Sprinkle the top with more dried thyme and add some sliced onion for a better taste.
  10. Bake for 60 minutes (more or less depending the oven) or until a toothpick inserted in the center comes out clean.
  11. Remove from the oven and allow to cool for 15 minutes.
  12. Cut slices and serve with jam, marmalade or perfect for sandwiches.

I love mine drizzled with olive oil and some flavorful olives on the side!

Bon Appétit!

 

47 thoughts on “Cheese and Thyme Bread

  1. I think I forgot to post my first comment! This is my kind of bread Linda – love all of the ingredients and fresh thyme is one of my favorite herbs. By the way I finally decided to start pinning recipes (instead of printing them out) and realized your post does not have a “pin” button. I guess I can bookmark it – haven’t done that either 🙂

    • Thanks a lot Judi. This is an easy and delicious loaf full of aroma. Unfortunately I don’t have a ‘pin’ button or a facebook page 😦 I only have an Instagram page. Have a nice day! 🙂

  2. Bold, rustic and so appetizing Linda. A savory bread with breakfast would be just delicious. It’s great that you remembered so many of the foods when you lived in Canada. We lived in Toronto for about 8 years before we moved to the USA….we still go back all the time. Where did you live?

    • Thanks a lot Loretta. You’re right this bread is delicious for breakfast. I learned so much in Canada, not only about the food but also the Canadian culture. I lived in Montréal first and after we moved to Ottawa (only good memories)! 🙂

  3. Love the addition of the red onions on your cheese bread…it looks like a great loaf of bread. The handle of your knife caught my eye too…it’s very interesting.

  4. The bread looks incredibly delicious Linda. Love the onions which look caramelized on top. I think the ones sticking out must be slightly crunchy 🙂

  5. what a nice looking bread and I believe the taste is so delicious 🙂
    Please visit and follow my blog (www.lazymomcooking.wordpress.com) or my Instagram (lazymom_cooking) for some recipe ideas

  6. Pingback: Fiesta Friday #106 - Fiesta Friday

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s