Let me introduce you to my very first quick (no yeast) bread – this beautiful loaf of Savory Caprese Quick Bread. When I came across this recipe from Will Cook for Smiles, I couldn’t resist having a go myself.
I usually go all out and make yeast breads and rolls every time, but it was Monday morning, I had loads of work to do and I didn’t have any bread in the house, so a quick bread it was! Maybe it’s because I’ve never tried a quick bread before – sweet or savory – but I wasn’t really sure what I was expecting. Instead of the way a freshly-baked loaf of bread is light and fluffy, this quick bread was light and fluffy in a more scone-like way.
Although it was also a bit more dense than your typical loaf, it was absolutely delicious and was perfect for making sandwiches. I even tried toasting it, but the result was more like a toasted piece of not-so-sweet cake, which was a little bit weird. I thought I had all the ingredients to make the original recipe, but it turns out I didn’t have ANY of the main ingredients – not mozzarella, nor sun-dried tomatoes, nor fresh basil! So, as always, I ended up improvising and it turned out fabulously.
- 2 1/4 cup of all purpose flour
- 2 tsp baking powder
- 1/2 teaspoon baking soda
- 3 oz /85g cubed cheese
- 2 teaspoons dried basil or 2 tablespoons chopped fresh basil
- 1/3 cup of chopped fresh tomatoes
- 2 eggs
- 2 1/2 tablespoons olive oil
- 1 1/4 cups milk
- Preheat the oven to 350F/175C and line a loaf tin with parchment paper.
- Mix together the flour, baking powder and baking soda in a medium-sized bowl.
- Stir in the basil, cheese and tomatoes.
- In a smaller bowl, whisk together the eggs, oil and milk.
- Pour the wet ingredients into the dry ingredients and mix until it all comes together and everything is well combined. Scoop the dough into the lined loaf tin and spread it evenly.
- Bake for 45-50 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
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