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All posts tagged Appetizer

Rösti is one of Switzerland's iconic national dishes. The potatoes are shredded and then formed into a "pancake," stuffed with cheese and then finished with another layer of potatoes. Both sides are fried until crispy and golden, while the inside remains soft, buttery, creamy, cheesy and gooey. You'll love them for brunch, lunch or dinner. Read more
The best part about this dish, unlike a traditional soufflé, is that it’s incredibly easy to make; you don’t have to whip up any egg whites. All you do is boil the carrots until tender, purée them in a food processor or blender with the other ingredients, pour the mixture into a casserole dish and bake. It has everything you love about soufflés: an airy, delicate texture that almost melts in your mouth, and, of course, the sweetness and vivid colour of carrots. Read more
The combination of the onions and cheese in this homemade bread is out of this world delicious! It's a quick bread that is perfect for grilled cheese sandwiches and also goes greatly toasted, with green salads or with a good bowl of soup on a cold winters day. Simple and delicious! Read more
Caprese Salad with Balsamic Reduction is a mouthwatering summer favourite. Sweet ripe tomatoes with pillowy soft mozzarella and fresh basil drizzled with a delicious balsamic reduction that you can make ahead of time or if you don’t have time, pick one up at the store. Read more
This delicious Lemon Poppy Seed Bread is incredibly moist and easy to make from start to finish in your bread machine. It makes a great breakfast bread or dessert bread and is a wonderful foundation for French toast or toasted at tea-time. Read more
This Peruvian ceviche pairs a high-quality fish filet (salmon or tilapia or other white saltwater fish or anything else you would see on a sashimi menu of your choice) with lemon or lime juice, onions, and cilantro. Read more
This artful smoked salmon platter sprinkles the onions and capers with lemons on the side to add optional flavour. It is the ultimate make-ahead appetizer. Read more

This Garlic Herb Parmesan Quick Bread is easy and flavourful and bakes with a wonderful aroma.

This wonderful, aromatic bread is excellent with a salad, soups or as a side pasta dishes or other savoury meals. The parmesan incorporates into the dough and gives it a lightly salty richness. This is also a great bread for dipping into olive oil with your favourite additions like pepper flakes or yes – more parmesan.

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5 from 2 votes

Garlic Herb Parmesan Quick Bread Fast2eat

This Parmesan Garlic Herb Quick Bread is tender, flavourful and delicious. It makes a great side dish to any meal or even just toasted for breakfast spread with cream cheese instead of butter. It smells soooo great while baking.
Prep Time5 mins
Cook Time1 hr 20 mins
Resting time15 mins
Total Time1 hr 40 mins
Course: Appetizers & Starters, Breakfast & Brunch, Side Dish, Snack
Cuisine: Italian
Keyword: 5 Minutes, Appetizer, Bake, Bake bread, Bread, Bread machine, Bread maker, Breadmaker, Breadmaking, Easy, easy-to-prepare, Fast, Garlic, Garlic bread, Garlic Herb Parmesan Bread, Garlic Herb Parmesan Quick Bread, Herbs Bread, Homemade bread, Parmesan Bread, Quick, Quick/Rapid Cycle, White Bread
Servings: 20 slices
Calories: 90kcal

Ingredients

  • 1 1/8 cups Water (1 cup + 2 tbsp) - 80-90°F/26-32°C
  • 2 tbsp Olive oil
  • 2 tsp Garlic finely minced or garlic paste
  • 3 cups Bread flour
  • 1/2 tsp Garlic powder
  • 3 tbsp Parmesan cheese grated
  • 1 tsp Basil dried
  • 1 tbsp Chives dried/chopped
  • Black pepper coarsely ground – optional to taste
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 2 tsp Instant dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place all ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Plug the power cord into a wall outlet. Select the “Rapid/Quick” (about 1:20-1:45h - This cycle varies from machine to machine bread setting and press the Start button.
    With the “Quick setting,” “Crust Colour,” and “size” cannot be changed.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time use a Bread Slicer with an electric knife.

Notes

See if dried herb mix is enough for your palate. If not, increase it a bit. You can try other herbs in this recipe as well. Such as Marjoram, Thyme, Herbes de Provence, lovage, savory and parsley.

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if the bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* (“Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” Source: http://www.bmj.com/content/357/bmj.j1892)

Nutrition

Calories: 90kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 130mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

 

Read bread-making further information in my book:

Disclosure: “As an Amazon Associate, I earn from qualifying purchases.”


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It’s a mix of vegetables, mostly cabbage. This sweet, tangy, creamy, comforting side dish is hearty and blissfully satisfying. Even those who don't care for cabbage will enjoy it. Read more
 
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