Recipes

Ingredients

• 2 cups (500 mL) all-purpose flour
• 1 1/2 tsp (7 mL) baking powder
• 1 tsp (5 mL) garlic powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) each salt and pepper
• 1 cup (250 mL) milk
• 2 tbsp (30 mL) lemon juice
• 2 eggs
• 1/3 cup (75 mL) olive oil
• 2 tbsp (30 mL) honey
• 4 oz (125 g) Mastro® Capocollo, diced
• 2/3 cup (150 mL) shredded Asiago cheese
• 1/3 cup (75 mL) shredded Parmesan cheese
• 2 tbsp (30 mL) each finely chopped fresh basil, parsley and chives

Directions

1. Preheat oven to 350°F (180°C). Grease 5- x 9-inch (13 x 23 cm) loaf pan; line bottom and sides with parchment paper.
2. In large bowl, stir together flour, baking powder, garlic powder, baking soda, salt and pepper. In large measuring cup, stir milk with lemon juice. Let stand for 5 minutes. Whisk in eggs, oil and honey with fork until blended; stir into flour mixture (do not overmix).
3. Stir in capocollo, Asiago, Parmesan, basil, parsley and chives. Scrape into prepared pan; smooth top. Bake for 50 to 60 minutes or until toothpick inserted into centre of loaf comes out clean. Let stand for 15 minutes; turn out onto rack. Let cool completely.
4. Tip: Alternatively, bake in muffin cups.