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Wednesday, August 10, 2011

Minnesota State Fair Recipe Handout #2

Klecko’s Savory - French Quick Bread

1 ½ cups flour
2 teaspoons baking powder
3 eggs (room temp)
½ cup olive oil
½ cup milk (I prefer whole)
1 cup diced sundried tomatoes
1 cup roasted bell pepper
¾ cup crumbled feta cheese (Goat Milk feta is preferred)
1 teaspoon black pepper

Place flour, baking powder, and black pepper into a bowl, loosely mix together. Next add eggs, olive oil, milk, tomatoes, bell pepper, and feta. Stir until ingredients are incorporated, but do not over mix. Fill your foil / form 75% with the batter. Place into an oven preheated at 400 degrees. Let it bake 8-10 minutes and then finish the bake at 350 degrees.

Klecko’s Savory – Dutch Quick Bread
1 ½ cups flour
2 teaspoons baking powder
3 eggs (room temp)
1 cup plain yogurt
2 tablespoons Dijon mustard
¾ cup Gouda cheese
¼ cup fresh rosemary

Place flour, baking powder, and rosemary into a bowl, loosely mix together. Next add eggs, yogurt, Dijon, Gouda. Stir until ingredients are incorporated, but do not over mix. Fill your foil / form 75% with the batter. Place into an oven preheated at 400 degrees. Let it bake 8-10 minutes and then finish the bake at 350 degrees.

*Don’t forget to visit Klecko each month at the Saint Agnes Retail. It is always the first Saturday of the month between 10 a.m. and noon

*Feel free to become Facebook friends with Saint Agnes Baking Company and / or Danny Klecko

*Would you like some more baking resources?
Then try “Baking 101” or “Star Tribune Taste” on Facebook and leave your baking questions for their staff baker Kim Ode

*If you enjoy reading stories or collecting “Master recipes” just go to Google and sign on to Klecko’s “Last American Baker” blog site. He has used this platform to exchange baking concepts with bakers in 90 countries.


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