Basil Sun-Dried Tomato Mozzarella Bread

Do you ever find a recipe that you just have to try as soon as you see it? Well I happened upon this recipe after deciding to make the savory herb muffins that involve home-made pesto, so I thought this was the ticket. I always have sun-dried tomatoes in the fridge, and had buttermilk for a buttermilk cake, so I really just needed to pick up mozzarella pearls – tiny little pieces of mozzarella. D&D_1324

2 1/4 cup all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp salt
4 ozs mozzarella pearls or chopped mozzarella into pieces
2 Tbs fresh chopped basil
1/4 cup chopped sun-dried tomatoes
2 large eggs
2 1/2 Tbs canola oil
1 1/4 cup buttermilk

Preheat oven to 350 degrees. Spray an 8 x 4 inch loaf pan with non-stick spray. Next time I’ll use a 9 x 5 inch pan just because it works better. Always line the pan with parchment and spray again. Just to be on the safe side.

Over a sheet of waxed paper, sift together flour, baking powder, baking soda, and salt. Add the basil, mozzarella, and sun-dried tomatoes to the flour and mix them like you do blueberries for muffins – so they do not all sink to the bottom as can happen.

In a large measuring cup, whisk together eggs, canola oil, and buttermilk. Pour liquid mixture into flour mixture until just combined.

Place in prepared pan and smooth it down just a bit. Bake for 40 – 45 minutes until a toothpick comes out clean.

Source: Will Cook for Smiles with modifications.

I did not have bread flour at the time, but this worked well with just all-purpose flour. It is really is tasty, but the next time I try it, I’ll slice the bread and put it under the broiler with some kind of cheese on top. Or toast and then add some spreadable cheese on top. I’m thinking of Boursin. That would be so good. And maybe homemade pesto would not be a miss here, swirled into the bread in the pan. There are just so many variations that I think might work.

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