Savory Caprese Bread

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!

Savory Caprese Bread
1 1/4 cup of all purpose flour
1 cup of bread flour
2 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp of salt
3 1/2 to 4 oz of cubed, fresh mozzarella cheese
2 tbs of chopped fresh basil (from the garden)
1/3 cup of chopped sun-dried-tomatoes (not packed)
2 eggs (form Farmer Kim)
2 1/2 tbs grape-seed oil (I used the extra-virgin olive oil from the sun-dried tomatoes)
1 1/4 cups buttermilk


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.20130913-212412.jpg

Slice and enjoy!


Makes 1 loaf.


Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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