The other weekend I wanted to make bread, but didn’t have the time to be at home for all the kneading, proofing and time for the dough to rise. So I did a quick search and I stumbled upon this quick bread. It was perfect!! I already had all of the ingredients at home so I was ready to get cooking.
This bread is seriously so yummy, I literally had to text my friend to ask her if it was gluttonous to have 4 slices of bread in one afternoon. Warm out of the oven with a little pat of butter this bread was a dream. I literally had to put the bread away and hide it from myself before I ate the whole loaf. That same friend that I had to text reminded me that I hadn’t posted the recipe for the Caprese bread yet, so here it is!
Caprese Quick Bread
adapted from Cookin Canuk
2 1/2 cup flour
2 tsp. baking powder
2 eggs
3/4 tsp. salt
3/4 cup non fat milk
2/3 cup olive oil
3/4 cup sun dried tomatoes, cut into small pieces
4 oz. mini mozzarella balls
1/4 cup basil, thinly sliced
1 clove garlic, finely minced
1. Pre-heat the oven to 350 degrees. In a bowl combine flour, baking powder and salt. In a larger bowl whisk together milk, oil, and eggs until well combined.
2. Combine the wet and dry mixtures and stir until evenly combined. Mix in sun dried tomatoes, basil and mozzarella. *Don’t over mix or the bread can get tough.*
3. Spray a loaf pan with cooking spray and pour the batter into the pan. Smooth out the top and bake in the oven for 30-35 minutes. *Look to see that the bread is a light golden brown and test with a knife to make sure bread is cooked through.*
Let the bread cool in the pan for 15 minutes and remove, slice and serve! This bread is awesome warm right out of the oven or toasted the next day. I will definitely be making this again, instead of basil I might mix in some pesto instead since I think it would add some added depth of flavor.
This quick bread is a great base, the possibilities of combinations of add ins are endless! I totally want to do a green chile, cheddar cheese and maybe bacon.
