If you’re anything like me, the thought of warm, freshly baked bread straight from the oven is enough to make your mouth water. But what if I told you that you could take that experience to the next level with the irresistible combination of tangy asiago cheese and savory sun-dried tomatoes? Enter Asiago & Sun-Dried Tomato Quick Bread – a recipe that will not only fill your kitchen with enticing aromas but also have your taste buds singing with delight.
Ingredients:
- 1 cup (240ml) cold buttermilk
- 2 large eggs
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1 Tablespoon (12g) granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 cup (6g) chopped fresh basil or parsley
- 5 Tablespoons (71g) unsalted butter, cold and cubed
- 1 and 1/2 cups (190g) shredded asiago cheese
- 1/3 cup (50g) chopped oil-packed sun-dried tomatoes
Directions:
- Preparation: Preheat your oven to 350°F (177°C) and grease a 9×5-inch loaf pan with butter or nonstick spray.
- Mix Wet Ingredients: In a mixing bowl, whisk together the cold buttermilk and eggs until well combined.
- Combine Dry Ingredients: In a separate large bowl, combine the all-purpose flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and chopped basil or parsley.
- Incorporate Butter: Add the cold, cubed butter to the dry ingredients and cut it in until coarse crumbs form.
- Add Cheese and Tomatoes: Stir in the shredded asiago cheese and chopped sun-dried tomatoes until evenly distributed throughout the mixture.
- Combine Wet and Dry Ingredients: Pour the buttermilk and egg mixture into the bowl of dry ingredients. Stir until just combined. The batter will be thick, chunky, and slightly sticky.
- Transfer to Pan: Pour or spread the batter into the prepared loaf pan. Optionally, sprinkle additional pepper and/or cheese on top for extra flavor.
- Bake: Place the pan in the preheated oven and bake for about 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top of the bread begins to brown too quickly, tent it with aluminum foil to prevent burning.
- Cool and Serve: Once baked, allow the bread to cool in the pan on a wire rack for at least 10 minutes before slicing. This will allow the flavors to meld together and ensure easier slicing.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour, 5 minutes | Servings: 1 loaf
Whether enjoyed warm with a smear of butter or used to elevate your favorite sandwich, this Asiago & Sun-Dried Tomato Quick Bread is sure to become a staple in your baking repertoire. So, roll up your sleeves, preheat that oven, and get ready to embark on a culinary adventure that will delight your senses and leave you craving more. Happy baking!
Asiago & Sun-Dried Tomato Quick Bread
Ingredients:
1 cup (240ml) cold buttermilk
2 large eggs
2 cups (250g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 Tablespoon (12g) granulated sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup (6g) chopped fresh basil or parsley
5 Tablespoons (71g) unsalted butter, cold and cubed
1 and 1/2 cups (190g) shredded asiago cheese
1/3 cup (50g) chopped oil-packed sun-dried tomatoes
Directions:
Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.
Whisk the buttermilk and eggs together until combined.
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley. Add the cubed butter and cut into the dry ingredients until coarse crumbs form.
Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. The batter will be thick, chunky, and sticky.
Pour/spread batter into the prepared pan. Optionally, sprinkle with additional pepper and/or cheese.
Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with aluminum foil.
Cool in the pan on a wire rack for at least 10 minutes before slicing.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour, 5 minutes | Servings: 1 loaf