Quick Caprese Bread
A savoury loaf with cubed fresh mozzarella, basil and sun-dried tomatoes, leavened with baking powder and buttermilk rather than yeast.
Equipment
- 8×4‑inch loaf pan
- Large Mixing Bowl
- Second bowl
- Whisk
- Wooden Spoon
- Wire rack
Ingredients
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 4 oz fresh mozzarella cheese cubed
- 2 tbsp fresh basil chopped
- 1/3 cup sun-dried tomatoes chopped
- 2 eggs
- 2 1/2 tbsp olive oil
- 1 1/4 cups buttermilk or 2 tbsp vinegar topped up with milk to 1 1/4 cups and rested until thickened
Instructions
- Heat the oven. Preheat the oven to 350F and grease an 8x4 inch loaf pan.
- Combine the dry ingredients. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Mix well.
- Coat the additions. Add the basil, mozzarella and sun-dried tomatoes to the flour and toss until coated and evenly distributed, which keeps them suspended rather than sinking.
- Whisk the wet ingredients. In a separate bowl, whisk together the eggs, olive oil and buttermilk.
- Mix briefly. Pour the liquids into the flour mixture and mix with a wooden spoon only until the dry flour disappears. The dough will be sticky and shaggy. Do not overmix.
- Bake. Transfer to the loaf pan and spread evenly. Bake 40 to 45 minutes, testing in two or three places away from any pocket of melted cheese.
- Cool. Cool in the pan 10 minutes, then turn out onto a rack and cool before slicing.
Notes
Use fresh mozzarella rather than low-moisture block mozzarella, patted dry and cut to about a centimetre. Oil-packed sun-dried tomatoes work best; soak dry-packed in hot water 10 minutes and drain. Chop the basil at the last minute so it does not darken. Reduce the salt to 1 teaspoon if the tomatoes are heavily salted. Wrap in foil rather than plastic for counter storage. Best the day it is baked; good toasted on day two.