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The Practical Baker
Italian Herb Biscuit Loaf
Wednesday, January 7, 2009 • Posted January 7, 2009

We always seem to enjoy breads that have a rather coarse texture, you know, breads that require a bit of chewing. These same breads tend to lose just a bit of their chewiness when we sop up a bit after a bowl of pinto beans, or when we dab it around in the bottom of a bowl of chili. I’ve actually seen Sheila go after left over salad dressing with a chunk of this bread, and once, a few years ago, one of my family members took a picture of me using a small piece of bread to clean up the last of the Italian sphagetti gravy that was left over on my plate. After you try this biscuit loaf, you may very well be tempted to use it in the same ways!

Italian Herb Biscuit Loaf

1 ½ cups all-purpose flour

¼ cup grated Parmesan cheese

2 tablespoons cornmeal

2 teaspoons baking powder

¼ teaspoon salt

¼ cup butter or margarine

2 eggs

½ cup whipping cream

¾ teaspoon dried basil leaves

¾ teaspoon dried oregano leaves

1/8 teaspoon garlic powder

Additional Parmesan cheese for topping if desired

Preheat oven to 425. Spray a large cookie sheet with nonstick cooking spray and set aside.

Combine flour, ¼ cup of cheese, cornmeal, baking powder and salt in a large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat eggs in medium bowl. Add cream, basil, oregano and garlic powder; beat until well blended. Add cream mixture to flour mixture and stir until mixture becomes a coarse ball.

Turn out dough onto a floured surface. Knead 10-12 times and place on prepared cookie sheet. Shape dough into a 7 inch round, about an inch thick. With a sharp knife, score the top of the dough into 8 wedges. Do not cut completely through the dough. Sprinkle additional Parmesan cheese on the top, if desired.

Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Cool on the cookie sheet placed on a wire rack, for 10 minutes.

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