Easy Mozzarella, Sun-Dried Tomato & Pesto Quick Bread
Cheesy, moist and very flavorful. The combination of mozzarella, sun-dried tomatoes, and basil pesto make this delicious bread. The bread itself tastes absolutely divine.
Yield
12 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
whole-wheat pastry flour
or white flour |
|
| ½ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 8 | ounces |
mozzarella cheese
cut into 1/2 to 3/4-inch cubes |
|
| 1 | cup |
sundried tomatoes
chopped, oil-packed, drained, and 2 tablespoons of oil reserved |
|
| ¼ | cup |
basil pesto
basil |
*
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
milk
mixed with 2 tablespoons lemon juice |
|
| 1 | tablespoon |
canola oil
or light olive oil |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
whole-wheat pastry flour
or white flour |
|
| 118 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 231.2 | ml/g |
mozzarella cheese
cut into 1/2 to 3/4-inch cubes |
|
| 237 | ml |
sundried tomatoes
chopped, oil-packed, drained, and 2 tablespoons of oil reserved |
|
| 59 | ml |
basil pesto
basil |
*
|
| 15 | ml |
red hot pepper sauce
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
milk
mixed with 2 tablespoons lemon juice |
|
| 15 | ml |
canola oil
or light olive oil |
|
Directions
Preheat the oven to 350℉ (180℃) F and well butter a loaf pan, set aside. In a large bowl combine flour, baking powder, baking soda and salt.
flour mixture, stir well. ">Add cheese into the flour mixture, stir well. In a medium bowl, add the sun-dried tomatoes, pesto, eggs, hot sauce, buttermilk and vegetable oil.
Whisk until well blended. Pour the liquid mixture into the flour and cheese-flour mixture. Mix with a wooden spoon until just incorporated and moistened. Pour into the prepared loaf pan.
Bake for 45 to 50 minutes or until a wooden stick inserted comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool on the rack or serve warm.
The leftover bread, you can slice it and put in the freezer.
