Sun-Dried Tomato, Herb & Asiago Bread (Quick Bread)
January 11, 2016
"Great with soup. Cheddar works, too, instead of asiago."
- 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
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.
Preheat the oven to 350°F. Spray with nonstick cooking spray a standard 9x5 loaf pan.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
Whisk butter in a separate bowl with the buttermilk and the egg.
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.
Scrape the batter into the prepared pan and pat it into the corners.
Bake for 45-50 minutes. When finished, the loaf should be and golden, and a toothpick inserted into the center should come out clean.
Let the loaf cool in the pan for 15 minutes before removing and slicing.
Tips & Variations
No special items needed.