Fresh basil from the garden, sun-dried tomatoes from last year’s harvest, olive oil from the sun-dried tomatoes, and fresh mozzarella – sounds wonderful, doesn’t it? Now put them all in a bread…oh my!

I doubled the recipe to make one to eat and one to share.  That worked very well.

This bread can be a meal in itself (and we have used it as such), but it would be fantastic with a big salad!

Directions

Preheat the oven to 350 and grease an 8×4 inch bread pan.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix well. Add the basil, mozzarella and sun-dried tomatoes to the four and mix until all incorporated.

In a separate bowl, whisk together the eggs, oil and buttermilk.

Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)

Transfer the dough into the bread pan and spread it evenly.
Bake for 40-45 minutes (until the toothpick inserted in the center comes out clean.)

Let cool a bit and remove from pan to cool on a wire rack.

Slice and enjoy!

Makes 1 loaf.