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Parmesan and Curry Loaf Recipe
Parmesan and Curry Loaf
Alain Penot, L'Auberge du Lac Saint-Pierre, Québec
Alain Penot, L'Auberge du Lac Saint-Pierre, Québec
Difficulty: Easy
Chef's Note

These little loaves are usually served at the inn with crab salad. Depending on his inspiration, Alain also flavors them with saffron, herbs, etc.

- 250 g (9 oz.) flour (about 2 1/2 cups)
- 200 g (7 oz.) freshly grated Parmesan
- 4 eggs
- 100 ml (6 Tbsp.) white wine
- 100 ml (6 Tbsp.) olive oil
- 1/2 tsp. curry powder
- 1 Tbsp. baking powder
  1. In a bowl, combine the dry ingredients.
  2. In another bowl, combine the wine, oil and eggs.
  3. Blend the liquids into the dry mixture.
  4. Pour into greased molds and bake in a 200° C (400° F) oven. For a single loaf, allow 18-20 minutes, for smaller molds about 10 minutes. Check for doneness with a toothpick or the tip of a knife.
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