Description
This bread is a symphony of flavors that combines the softness of mozzarella with the richness of sun-dried tomatoes and the freshness of basil.
Ingredients
Scale
- 2 large eggs
- ½ cup whole milk
- ¼ cup olive oil
- 2 tbsp plain Greek yogurt (or sour cream)
- 1 ½ tsp baking powder
- ¼ tsp garlic powder
- ½ tsp salt
- 1 ½ cups all-purpose flour
- ⅓ cup sun-dried tomatoes in oil, drained and chopped
- ¾ cup shredded mozzarella cheese
- ¼ cup fresh basil, chopped
- Optional: pinch of black pepper or red pepper flakes
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×4-inch loaf pan with parchment paper.
- In a large bowl, whisk eggs with milk and olive oil. Add Greek yogurt, stirring until smooth.
- In a separate bowl, sift flour, baking powder, garlic powder, and salt.
- Gradually combine dry and wet ingredients, then fold in sun-dried tomatoes, mozzarella, and basil.
- Pour batter into prepared pan. Bake for 40–45 minutes. Let cool before slicing.
Notes
To enhance flavor, consider letting the bread rest for a day before serving. Ensure sun-dried tomatoes are well-drained to prevent sogginess. Cover with foil if browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Bread
Nutrition
- Calories: 200 kcal per slice
- Sodium: 300 mg per slice
- Protein: 6 g per slice