Ingredients
- 2 tablespoons minced sun-dried tomatoes (not in oil)
- 1/2 cup water (boiling)
- 2 cups all-purpose flour
- 1 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1 cup buttermilk
- 1 large egg
- 1/2 cup grated asiago cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
How to Make
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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.
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Step 2: Preheat the oven to 350°F. Spray with nonstick cooking spray a standard 9x5 loaf pan.
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Step 3: Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
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Step 4: Whisk butter in a separate bowl with the buttermilk and the egg.
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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.
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Step 6: Scrape the batter into the prepared pan and pat it into the corners.
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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.
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Step 8: Let the loaf cool in the pan for 15 minutes before removing and slicing.
We hope you enjoy this recipe!
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