Читать книгу The Clueless Baker - Evelyn Raab - Страница 36

Casserole Bread Variations

Raisin Casserole Bread

Stir 1 cup (250 ml) raisins into the batter just before the first rise. Bake as for the basic bread.

Cheese Casserole Bread

Reduce the butter or oil to 2 tbsp. (30 ml). Add 1½ cups (375 ml) grated sharp cheddar cheese to the batter when you beat in the egg. Bake as for the basic bread.

Feta and Olive Casserole Bread

Substitute olive oil for the butter in the basic recipe. Stir 1 cup (250 ml) pitted black olives (preferably kalamata or other brine-cured ones) into the batter just before the first rise. Sprinkle the top of the bread with ½ cup (125 ml) crumbled feta cheese just before the second rise. Bake as for the basic bread.

Rosemary Parmesan Bread

Substitute olive oil for the butter in the basic recipe. Add ½ cup (125 ml) grated Parmesan cheese and 1 tbsp. (15 ml) chopped fresh rosemary to the batter before the first rise. Just before baking, brush the top of the loaf with a bit of olive oil and sprinkle with coarse salt and a bit more chopped rosemary. Bake as for the basic bread.