Sun-Dried Tomato, Herb & Asiago Bread (Quick Bread)
Recipe: #22489
January 11, 2016
Categories: Breads, Cheese, Tomato, Oven Bake, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"Great with soup. Cheddar works, too, instead of asiago."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (83.1 g)
- Calories 176.7
- Total Fat - 7.2 g
- Saturated Fat - 4.3 g
- Cholesterol - 38.9 mg
- Sodium - 426.3 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 0.8 g
- Sugars - 2.6 g
- Protein - 5.7 g
- Calcium - 141.6 mg
- Iron - 0.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Pour boiling water over tomatoes, in a small bowl, and let sit for 10 minutes. Drain and discard water (or use in soup). Chop tomatoes.
Step 2
Preheat the oven to 350°F. Spray with nonstick cooking spray a standard 9x5 loaf pan.
Step 3
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
Step 4
Whisk butter in a separate bowl with the buttermilk and the egg.
Step 5
Pour the liquid ingredients over the dry ingredients. Gently stir and fold the chopped tomatoes, cheese and herbs until all the flour has been incorporated and a wet batter is formed. Be careful not to over-mix.
Step 6
Scrape the batter into the prepared pan and pat it into the corners.
Step 7
Bake for 45-50 minutes. When finished, the loaf should be and golden, and a toothpick inserted into the center should come out clean.
Step 8
Let the loaf cool in the pan for 15 minutes before removing and slicing.
Tips
No special items needed.
1 Reviews
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