Tuesday, October 29, 2013

Tomato Basil Caprese Bread

No, you are not on the wrong blog.  No, this recipe does not contain any sugar and it is not a dessert. 

But, yes, I did make it! 

One of the best things about this bread is that there is no yeast in the recipe, making it so much easier to make!  It has a delightful soft center with a crusty outside.  Using fresh ingredients in this bread really puts it on the next level, so I strongly encourage you to do so!

Tomato Basil Caprese Bread
Recipe Adapted From Will Cook For Smiles

1 1/4 Cup of flour
1 Cup bread flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp of salt
3 1/2 to 4 oz of cubed, fresh mozzarella cheese
2 tbs of chopped fresh basil
1/3 Cup of chopped sun-dried-tomatoes
2 eggs
2 1/2 tbs olive oil
1 1/4 Cup buttermilk

Preheat your oven to 350 degrees and grease your pan.  I would use an 8x4.
In a large mixing bowl, combine flour, baking powder, baking soda and salt.  Mix until combined.

Add the basil, cheese, and tomatoes to the flour mixture and combine. 

In another bowl, beat the eggs, oil, and buttermilk together. 

Pour liquids into the flour mixture and mix with a spoon until all ingredients are combined.  The dough will be very sticky.  Make sure to scrape all the way to the bottom to ensure that all flour has been worked into the dough.

Put dough in pan and spread evenly.  Bake for about 45-50 minutes, could take longer depending on your oven.  Make sure to test with a knife for doneness!

This bread will make a great side to a delicious spaghetti dinner!  Enjoy!