raclette-quick-bread-4096.jpg

Raclette Quick Bread

0

by: Chef Mimi






A delightful, herby and savory quick bread perfect for a picnic or brunch.




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 12

2 ounces sun-dried tomatoes from a package

4 ounces unsalted butter

6 ounces pancetta

16 ounces milk

2 eggs

8 ounces ricotta

3 tablespoons leftover pancetta grease

1/2 cup approximately, fresh, chopped herbs, like parsley, rosemary, and oregano

1 teaspoon salt

3 cups flour

1 tablespoon baking powder

12 ounces grated raclette* or your cheese of choice

Nutrition Facts
Raclette Quick Bread

Servings Per Recipe: 12

Amount per Serving

Calories: 504

  • Total Fat: 31.2 g
  •     Saturated Fat: 16.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 105.6 mg
  • Sodium: 811.6 mg
  • Total Carbs: 34.2 g
  •     Dietary Fiber: 2.3 g
  •     Sugars: 2.3 g
  • Protein: 22.5 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

raclette-quick-bread-4096.jpg 1.  Preheat the oven to 350 degrees.

2.  Chop up the dried tomatoes and place them in a small bowl. Add the butter to the bowl and microwave it until it is melted. Let the tomatoes hydrate in the butter while you continue with the recipe.

3.  Chop the pancetta into large dice.

4.  Cook the pancetta in a skillet over medium-high heat. A little browning is good; don’t allow any burning. Remove the pancetta to a paper towel-lined plate, but save the grease in the skillet.

5.  To a large mixing bowl, add the milk, eggs, ricotta, pancetta grease, the herbs, and salt. Whisk this mixture until smooth.

6.  Using a spoon, gradually add the flour and baking powder and stir until the flour is almost combine with the wet ingredients. The batter will be thick because of the ricotta cheese, so don’t think you’ve done something wrong. At that time, add the grated cheese and fold the batter until the flour and cheese is incorporated; do not over stir.

7.  Divide the batter in between two greased 8 x 4″ loaf pans.

8.  Place the pans in the oven for 45 minutes.

9.  To make sure they are cooked through, use a cake tester or long toothpick to check them. No doughy substance should be sticking to the tester. If there is, the breads need to be cooked for maybe five minutes longer. An alternative is to lower your oven to 325 degrees to help the breads cook in the middle.

10.  There should be a little rise along the middle of the bread, and it should also be firm to the touch.

11.  Let the breads rest in the pans for about 30 minutes, and then remove them to cool completely.

12.  They're best warm or at room temperature.

13.  * Raclette is a French/Swiss cows' milk cheese that is pretty potent. If you want something milder, try fontina or Monterey jack.

14.  Note: you can also add sliced olives to the bread if you wish!

related recipes

comments