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Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Monday, April 15, 2013

Cheddar, Chive and Sundried Tomato Bread

I love bread.  I have always loved bread, especially the fresh baked kind.  (Hint hint, Mom if you are reading!)  Having said that, I have never made traditional homemade bread before.  It's on my to-do list, just not quite yet.  In the meantime, I decided to experiment with a quick bread to go with a recent Sunday dinner.  And I loved it.  Of course, it WAS bread!

Here is the recipe:



Cheddar, Chive and Sun-Dried Tomato Buttermilk Bread (Source: Mix & Bake)

Ingredients:
Cheddar, Chive and Sun-Dried Tomato Buttermilk Bread | Addicted to Recipes

2 1/4 cups flour

2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard powder

60g freshly grated parmesan
60g grated cheddar cheese
8 pieces sun-dried tomatoes, sliced thinly
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup mixture of fresh chives and parsley
1 teaspoon dried thyme
2 eggs
2 1/2 tablespoons olive oil
1 1/4 cup buttermilk

Egg wash (optional) made from 1 egg yolk beaten with 2 tsp water

Sea salt, for topping

Preheat oven to 350F. 

Generously butter a loaf pan and dust with flour. Set pan aside.

Sift together the flour, baking powder, baking soda, salt, pepper and dry mustard powder into a large bowl. Add both cheeses, sun-dried tomatoes, chives, parsley and thyme.  Mix well.

In a separate bowl, whisk the eggs, then add in the oil and buttermilk.  Mix until well combined.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir together to form a thick, sticky batter. Scrape the batter and spread evenly into the prepared tin.

Brush the top of the bread with the egg wash and then sprinkle sea salt on

Cheddar, Chive and Sun-Dried Tomato Buttermilk Bread | Addicted to Recipes
top of the loaf.

Bake for 40 - 45 minutes or until a toothpick comes clean. When done, remove from oven and let stand for 5-10 minutes before turning onto a wire rack.  Serve, and enjoy!


VERDICT:
Fresh bread is almost always so freakin' good, and this bread was no exception.  The original recipe calls for olives, but the majority of us in my house don't care for olives, so I skipped those.  I suspect that they would be a nice addition if you like olives :-)  The loaf of bread last 2 days in our house, and even on day 2, it was still so very good.  Will be making this again!

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2 comments:

  1. What size of pan do you use?

    ReplyDelete
  2. That look SOOOOO goood. I just want to break a chunk of it off and eat with clam chowder.

    ReplyDelete

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