Sun-Dried Tomato & Basil Bread

IngredientsPrint recipe

• 1 (8 oz) ball fresh mozzarella
• 1 (8,5 oz) jar sun-dried tomatoes in oil
• 1 basil bouquet or a whole tube of basil paste (4 oz)
• 1 cup + 1/3 cup flour
• 1 Tbsp baking powder
• Salt and pepper to taste
• 1/2 cup olive oil
• 1/2 cup milk
• 3 eggs

Instructions

1. Preheat oven to 375°F.
2. Drain the sun-dried tomatoes and cut them into smaller pieces.
3. Roughly cut the mozzarella in pieces.
4. Rinse and chop the basil.
5. Sift the flour over the bowl of a stand mixer. Add the baking powder, salt, and pepper.
6. Add the oil and milk. Beat until smooth.
7. Add the eggs one by one beating well between each addition.
8. Add the sun-dried tomatoes, mozzarella, and basil (or basil paste). Beat well until combined.
9. Pour batter into a greased and floured loaf pan.
10. Bake for about 30 to 40 minutes.