Cheesy, moist and very flavorful. The combination of mozzarella, sun-dried tomatoes, and basil pesto make this delicious bread. The bread itself tastes absolutely divine.
YIELD
12 servingsPREP
15 minCOOK
45 minREADY
1 hrsIngredients
Directions
Preheat the oven to 350℉ (180℃) F and well butter a loaf pan, set aside. In a large bowl combine flour, baking powder, baking soda and salt.
flour mixture, stir well. ">Add cheese into the flour mixture, stir well. In a medium bowl, add the sun-dried tomatoes, pesto, eggs, hot sauce, buttermilk and vegetable oil.
Whisk until well blended. Pour the liquid mixture into the flour and cheese-flour mixture. Mix with a wooden spoon until just incorporated and moistened. Pour into the prepared loaf pan.
Bake for 45 to 50 minutes or until a wooden stick inserted comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool on the rack or serve warm.
The leftover bread, you can slice it and put in the freezer.
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