This bread is just bursting with flavor! It’s perfect for a picnic — serve thick slices with a simple tossed green salad and a glass of crisp pinot gris or a buttery chardonnay.
1 T. butter (for greasing the pan)
2 T. sesame seeds
1-1/4 c. flour (I use King Arthur Gluten Free Measure-For-Measure flour)
1 T. baking powder
1 tsp. baking soda
1/4 c. olive oil
5.3 oz. Chobani plain Greek yogurt
3/4 tsp. kosher salt
1/2 tsp. freshly ground pepper
7 oz. sheep’s milk feta
1 bunch fresh herbs, loosely packed, chopped (I used a mixture of herbs from my garden — chervil, tarragon, chives, mint, parsley and basil)
Preheat oven to 350-degrees. Butter a 9x5” loaf pan and sprinkle bottom and sides with half of the sesame seeds.
Combine the flour, baking powder and baking soda in a bowl. In another large bowl, whisk the eggs for a minute. Then whisk in the oil, yogurt, salt and pepper until smooth. Add the feta and herbs and stir well to combine.
Fold the flour mixture into the egg/cheese mixture with a spatula until just combined. Don’t overmix. Pour into the prepared pan, level the surface with a spatula, and sprinkle the rest of the sesame seeds on top.
Bake for 40-50 minutes until a knife inserted in the center comes out clean. Cool for 10-15 minutes, then unmold and put on a rack to cool. Serve slightly warm or at room temperature.
— inspired by a Chocolate & Zucchini recipe