Cheese Bread Bars - not TNT, but sound great!

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Cheese Bread Bars

Butter for greasing pan

About 1/4 cup fine dry bread crumbs

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3 large eggs

1/3 cup vegetable oil

2 tablespoons whole milk

1/4 pound finely grated Parmigiano-Reggiano (2 cups)

1/4 pound finely grated Pecorino Romano (2 cups)

1/4 pound finely grated Gruyère (1 1/2 cups)

 

 

 

 

 

Special equipment: a 13- by 9-inch baking pan (2 inches deep)

 

Put oven rack in middle position and preheat oven to 400°F. Butter

bottom and sides of baking pan, then sprinkle with bread crumbs,

knocking out excess.

 

Whisk together flour and baking powder in a bowl. Whisk together eggs,

oil, and milk in a large bowl, then stir in cheeses. Add flour

mixture, stirring until incorporated (dough will be stiff).

 

Press dough evenly into pan, then smooth top with a spatula. Bake

until golden and firm to the touch, about 25 minutes. Remove from heat

and cool 10 minutes, turn bread onto a cutting board, then turn right

side up. Cut into 24 bars (3 by 1 1/2 inches) and serve warm or at

room temperature.

 

Cooks' note: Bread keeps, tightly wrapped in foil and chilled, 2 days.

Reheat bread, uncovered, on a baking sheet in a preheated 300°F oven

until heated through, 5 to 10 minutes.

 

Makes 24 bars.

 

Source: Gourmet, April 2007

Formatted by Chupa Babi in MC: 04.27.07

 

Using three high-quality cheeses makes all the difference in these

bars. The result is a versatile hors d'oeuvre that's sure to be a hit.

 

 

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