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!
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.)
Slice and enjoy!
Makes 1 loaf.