Here is the recipe:
Cheddar, Chive and Sun-Dried Tomato Buttermilk Bread (Source: Mix & Bake)
Ingredients:
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.
Ingredients:
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
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!
Have you found me on Bloglovin' yet? You should follow me there!
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
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!
Have you found me on Bloglovin' yet? You should follow me there!
