Hard though it may be to believe, not all people like sweets (I know!). This is the case with my friend Vanessa, but despite this she is always quick to praise and support my baking adventures. So when she asked me to let her know if I ever posted a savoury cake, it spurred me to expand my mini-cake horizons. The result... little loaves.
This did require the purchase of some very small, incredibly cute loaf tins, but if you'd rather not you can also bake these recipes in muffin tins, just be sure to reduce the baking time.
I've started my little loaf adventure with cottage cheese dill bread, one of my favourite tried and true recipes from The Enchanted Broccoli Forest cookbook by Mollie Katzen. This is a savoury bread, but with a hint of sweetness that just magically works. The individual loaves are fantastic as part of a ploughman's lunch (think ham, cheese, pickles, etc.) or sliced and served with a schmeer of butter for morning tea. Or if you're truly adventurous, try toasting them (I used the oven grill for fear of losing them forever in the toaster!) and spread with raspberry jam (trust me, it's devine!)
DILL COTTAGE CHEESE LITTLE LOAF
makes 3 mini-loaves
1 cup flour
1 teaspoon baking powder
¼ teaspoon baking soda
pinch of salt
½ cup cottage cheese
1 egg at room temperature
3 tablespoons milk
2 tablespoons honey or sugar
2 tablespoons unsalted butter, melted
1½ tablespoons fresh dill (or ½ tablespoon dried)
Preheat oven to 175C (350F). Grease three 4x10cm mini-loaf tins.
Whisk together flour, baking powder, baking soda and salt together in a bowl. Make a well in the centre.
In a separate bowl, beat together cottage cheese, egg, milk, honey, and melted butter. Pour into well in dry ingredients along with the dill and stir until just combined.
Divide between the 3 tins, smoothing the tops. Place on a cookie sheet or in another pan to place in oven (so they don’t tip over on the racks). Bake for 15 to 18 minutes, until tops spring back and a toothpick comes out clean. Let cool for 10 minutes then remove from racks and cool on wire rack. Best eaten warm and fresh (but seriously, try toasting and serving with raspberry jam as well).
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