Buttermilk Quick Herbed Sun-Dried Tomato and Cheese Bread
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1 cup buttermilk
1 egg
1/4 cup vegetable oil
1/2 cup grated cheese
2 tablespoons minced sun-dried tomatoes
Instructions
Preheat the oven to 350 F and grease a 9x5 loaf pan. Whisk together the flour, sugar, baking powder, baking soda, salt, oregano and thyme in a medium mixing bowl. In a separate bowl combine the buttermilk, egg, oil, cheese and tomatoes. Pour the liquid ingredients over the dry ingredients. Gently fold the ingredients until all the flour has been incorporated and a wet batter is formed. Be careful not to over mix. Scrape the batter into the prepared pan, patting it into the corners. Bake for 45 to 50 minutes or until the bread tests done. Let the bread cool in the pan for 15 minutes before removing and slicing. Baked loaves can be wrapped in plastic wrap and stored at room temperature. They can be stored in the freezer for three months by wrapping them in plastic and aluminum foil.