Thursday, August 21, 2014

Caprese Quick Bread

This was really good. Like really, really good.
I usually bake while Andrew is away and then cut and wrap up individual pieces to freeze for him to eat when he's back or take with him next time he leaves for work. With is bread, I convinced myself that Andrew doesn't like end pieces of things, so instead of letting them go to waste I would just have a taste now and the rest as snacks later. Ha! I devoured both of pieces right away, not even a crumb remained.

I didn't put measurements for the cheese, basil, or sun-dried tomatoes. You can really use your judgement on those depending on  what you like.

  • 2¼ cups of  flour
  • 2 tsp of baking powder
  • ½ tsp baking soda
  • 1¼ tsp salt
  • Mozzarella cheese, cubed
  • Fresh Basil, chopped
  • Sun-dried-tomatoes, with oil
  • 2 eggs
  • 2½ tbsp of olive oil
  • 1¼ cups of buttermilk
1.  Preheat the oven to 350 degrees and grease a loaf pan or baking dish.

2. In  a large bowl, combine flour, baking powder, baking soda and salt. Add in the cheese, basil, and sun-dried tomatoes.

3. Make a well in the center of the bowl and add eggs, olive oil and buttermilk, Stir with a wooden spoon until a sticky dough forms. Spoon into the loaf pan.

4. Bake for approx 40 minutes or until a toothpick comes out clean. The bread should be a golden color.

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