Recipe: Summer Herb Bread (Cake aux Fines Herbes, quick bread, French)

SUMMER HERB BREAD (CAKE AUX FINES HERBES)

"In Provence one finds an entire repertoire of full flavored quick breads breads the French call cake, the most common being the black, olive studded "cake aux olives." This bread - inspired by a stroll through my herb garden - is golden, light, moist, and fragrant. It is also versatile, for you can enjoy it from breakfast through dinnertime."

1 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 large eggs, lightly beaten
1 cup nonfat plain yogurt
2 tablespoons imported French mustard*
1/2 cup freshly grated Parmigiano Reggiano or Swiss Gruyere cheese (2 ounces)
1/4 cup finely minced fresh mint leaves
1/4 cup finely minced fresh chives
1/4 cup finely minced fresh thyme leaves

Preheat the oven to 425 degrees F. Grease an 8x4-inch (1 quart) loaf pan (or use a nonstick 8x4-inch bread pan).

In a food processor or blender, combine the flour, baking powder, salt, eggs, yogurt, and mustard; blend thoroughly. Add the cheese and herbs and blend. Pour the batter into prepared pan.

Place the pan in the center of the oven and bake until firm and golden, about 45 minutes. Remove the pan from the oven and turn the bread out onto a rack to cool.

Serve at room temperature. Store securely in a plastic bag at room temperature for up to 3 days.

SERVING SUGGESTIONS:
- As an appetizer, slice the bread, cut into cubes, and spear with a toothpick. Arrange the cubes on a small serving platter.
- As a first course, cut the bread into thin slices, place each slice on a small plate, and serve with a spoonful of tomato sauce alongside.
- Or, serve toasted for breakfast or with cheese.

Makes 1 loaf, about 12 slices
Adapted from source: The Provence Cookbook by Patricia Wells