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Feta and fresh herb quick bread from Chocolate & Zucchini by Clotilde Dusoulier

  • sesame seeds
  • feta cheese
  • yogurt
  • all-purpose flour
  • herbs of your choice

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute goat cheese for feta cheese. See recipe for herb suggestions.

  • Rutabaga on November 08, 2017

    I finally made this again, this time using eggs as directed. It turned out perfectly, a really lovely moist, cheesy herby bread to snack on or serve alongside salad. Unfortunately, I was the only member of my family who really liked it. It is a soft, spongier texture than the typical bread or rolls, and that apparently just wasn't their thing. The kids may have been a little turned off by the herbs (I used a mix of parsley and scallions). My husband thought perhaps he would like it better warm. So while I heartily recommend this bread myself, it may be a matter of personal taste.

  • Rutabaga on September 19, 2016

    The bread really packs in some great flavors. For herbs, I used a mix of basil, mint, and parsley. It's heaven for feta lovers. However, I decided to use a chia and water mix to replace the eggs in order to accommodate an egg allergy, and have come to the unfortunate conclusion that chia is not the best egg substitute for breads. While the loaf rose perfectly in the oven, it collapsed as it cooled, forming a deep trough down the center. The bread itself was heavy and doughy in texture despite having baked for ten minutes beyond the recommended time. This exact scenario happened earlier this summer when I used chia in a loaf of berry bread, so I've decided that I will have to use real eggs in the future, or else find a better substitute.

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