More like a crumbly tea bread. This is delicious out of the oven or to use for sandwiches or toasted hors d'oeuvres the next day. BHL
2¼ cup of all purpose flour
2 tsp baking powder
½ tsp baking soda
1¼ tsp of salt
2 Tbsp fresh basil, chopped
…“ cup sun-dried-tomatoes, drained and chopped
2 cloves garlic, minced
3½ to 4 oz fresh mozzarella cheese, cubed into small pieces
2 eggs, slightly beaten
2½ Tbsp Flying Olive Garlic, Basil Extra Virgin Olive Oil, or ½ of each, more for greasing the pan, and more for serving, if desired. Flying Olive's Tuscan Herb or Dipping Oils are also great to use
1¼ cups buttermilk, whole milk, or soy milk
Preheat the oven to 350. Using a small Flying Olive EVOO, grease a 8x4 inch bread pan well, including the lip of the pan.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Mix well.
Add the basil, sun-dried tomatoes, garlic, and mozzarella to the dry ingredients. Mix together well.
In a separate bowl, whisk together the eggs, Flying Olive EVOO of choice, and milk.
Pour the liquids into the flour mixture. Mix with a wooden spoon or bread paddle on an upright mixer (on low), stir until all the ingredients are well combined. (The dough will be very sticky.)
Transfer the dough into the well greased bread pan and spread it evenly.
Bake for 40-45 minutes (until the toothpick inserted in the center comes out clean.) Cool on a pan. Slice and serve with Flying Olive Garlic or EVOO of choice. (Our conclusion, the Flying Olive Garlic was the best!)
Inspired by a Sugar & Everything Nice recipe
Submitted by Barb L.