A great bread for before or during dinner.
1-1/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp granulated sugar
1/2 tsp dried oregano
1/2 tsp dried dill
1/3 cup grated cheese such as Monterey Jack, cheddar, or brick
4 tbsp vegetable shortening, melted
2 large eggs, fork beaten
3/4 cup milk
2 tbsp chopped oil-packed sun-dried tomatoes
2 tbsp chopped pitted olives (green or black)
2 tbsp soft goat cheese
1/4 cup caramelized onions, sliced in thin rings
Sprinkling of dried herbs or fresh black pepper for garnish
Step 1: Soak a 4-cup clay pot in water for 30 minutes. Do not preheat oven.
Step 2: In a bowl, sift together first five ingredients. Stir in herbs and grated cheese.
Step 3: Pour melted shortening over flour mixture and work through evenly with a fork. Using a whisk, stir in eggs and milk until well blended.
Step 4: Line bottom of clay pot with waxed paper. Pour in batter.
Step 5: On surface of batter, scatter sun-dried tomatoes and olives, almond-sized clumps of goat cheese, a layer of caramelized onions and a sprinkling of herbs or black pepper. Cover and place on middle rack of oven.
Step 6: Turn oven to 375ºF and bake 40 minutes. Uncover and bake 10 more minutes. Remove from oven. Allow to cool for 5 minutes before running knife around edge and lifting loaf out.