QUICK LOAF CHEESE BREAD

An easy and versatile bread.

2 C. Flour
1 tsp. Garlic or Onion Powder
1 Egg – lightly beaten
2 C. Block Cheese – shredded, your favorite
4 tsp. Baking Powder
Pinch of Salt
1 1/2 C. Milk
4 Tbsp. Butter – melted, cooled

PREHEAT OVEN TO 350º

GREASE LOAF PAN

In a large mixing bowl whisk together flour, baking powder, garlic or onion powder, garlic, and salt.

In the center of the bowl add the milk, beaten egg and melted butter. Whisk until all ingredients are combined but do not over mix.

Add the shredded cheese and incorporate into the mixture with a rubber spatula. (Do not use pre-shredded cheese as you will not have the same results.)

When all is well mixed in pour into the loaf pan and bake for 40-45 minutes.

Remove from oven and cool on a wire rack for 10 minutes. Then remove from loaf pan and return to wire rack to cool completely.

NOTE: Use any block cheese that you enjoy such as Colby, Pepper Jack, Cheddar, etc. Also, you can substitute 12 oz of warm beer for the milk. To change it up a little you can also add caraway seed, dry oregano, or other flavors that you enjoy. Great with soups and stews to complete a meal.

BUON MANGIATA!

WHEN THE DAY HAS BEEN DREARY OR JUST A LITTLE BIT HECTIC

NOTHING SATISFIES LIKE A BOWL OF SOUP AND A WARM SLICE OF BREAD.

ROMAN EGG DROP SOUP

4 Eggs – large
1 C. Grated Cheese – your favorite
6-7 C. Chicken Broth
1/2 C. Lemon Juice – freshly squeezed
1 C. Bread Crumbs – seasoned or plain

Beat the eggs with a whisk.  Mix in the lemon juice, cheese and bread crumbs.  Bring the broth to a simmer and gradually add the egg-cheese mixture, stirring with a whisk constantly for about 5 minutes.  

Ladle into bowls and serve immediately with crusty Italian bread slices that have been spread with extra virgin olive oil and toasted or a nice home-made bread.