A lighter, savory parmesan bread with buttery prosciutto and fresh kale. The perfect cheesy bread that is perfect for the holiday season and compliments any dinner!
Carbs, they what is for dinner.
What are the holidays without dishes that are full of delicious carbs? Honey baked rolls? Cinnamon crumb filled cinnamon rolls? Irresistible marshmallow topped sweet potato casserole?
All heavenly treats that make you smile from ear to ear.
Honestly, before a few months ago, I could pass on baking bread until our banana’s were passed their prime and were begging to be made into banana bread. Even then, it was my hubby’s specialty so I gladly let him tear up the kitchen for once.
Then this happened. Bread that has me obsessing with becoming a bread maker. I might just become those crazy ladies that stock piles bread, sell it on Sunday’s at the church bake sale and give loaves of it for presents during the holidays.
Sorry family and friends. Just spoiled your Christmas presents.
When Food Network released their last magazine, their booklet was 50 Quick Breads. Everything from sweet to savory. My mouth started to water. And my brain started racing with ideas. I ran straight from the gym and into my kitchen. That is what running is for so I can indulge in my treats, right?
This year appears to be the year of kale and so once again, I thought a bit of green mixed with salty and buttery prosciutto would make all the boys come to the yard. And boy did they. It was only my husband, but hey, he gave me two thumbs up for this one.
I started with my apple bread as a base. Nixed the sugar, add all the savory components and popped her into the oven and awaited (not so) patiently. My masterpiece of savory parmesan bread not only was a hit, but it was completely satisfying as dinner.
Brinner for the win.
A lighter, savory parmesan bread with buttery prosciutto and fresh kale. The perfect cheesy bread that is perfect for the holiday season and compliments any dinner!
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
Yields 8
Save RecipeIngredients
- 3 cups chopped kale
- 1/2 tsp extra virgin olive oil
- 2 cups all purpose flour (I used Bob's Red Mill Gluten Free)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 extra large eggs (or 2 large eggs + 1 1/2 Tbsp milk)
- 1/2 cup unsweetened applesauce
- 1/2 cup plain, non fat greek yogurt
- 1/2 cup grated parmesan
- 1/2 cup crumbled prosciutto
Instructions
- Preheat oven ot 350 degrees F. Lightly grease a 9x5 loaf pan with a nonstick spray. Set aside.
- In a small sauté pan, over medium heat, add olive oil. Add chopped kale and cook for 5 minutes or until softened.
- In a medium bowl, add flour, baking powder, baking soda, salt, oregano and basil. Stir well.
- In a mixer bowl, add eggs, applesauce and greek yogurt. Mix until completely incorporated, another minute or two.
- Add flour mixture slowly and mixture for a few more minutes until there no more flour lumps .
- Gently fold in kale, parmesan and prosciutto. Pour batter into prepared loaf pan. (Batter will be thick.)
- Place in oven and bake for 1 hour, or until a toothpick comes out clean when stuck in the middle.
- Allow to cool before slicing.
Are we staying in touch through Facebook, Twitter, Instagram and Pinterest? Thanks for stopping by and subscribe to The Housewife in Training Files to have each post delivered straight to your e-mail box. 7
Comments