Savory Quick Bread
Course:
Bread (savory)
Ingredients
- 240 millilitres Buttermilk (cold)
- 2 Egg (large; cold or room temp)
- 250 grams Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Garlic Powder
- 12 grams Sugar
- 1 teaspoon Salt
- 1⁄4 teaspoons Black Pepper
- 6 grams Chives (or basil + parsley)
- 71 grams Butter (cold & cubed)
- 190 grams Cheddar Cheese (or parmesan)
- 50 grams Sun-Dried Tomatoes (diced)
Steps
- Preheat oven to 350°F (177°C) conventional. (Cast iron: 165°C)
- Grease a 9×5-inch or 8.5×4.5-inch loaf pan with butter or nonstick spray.
- In a small bowl, whisk the buttermilk and eggs together until combined. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and herbs.
- To the large bowl, add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form.
- Stir in the cheese and sun-dried tomatoes until combined.
- Then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
- Pour/spread batter into prepared pan. Pour melted butter evenly over the top, if using. (Adds wonderful flavor and texture on the final bread.)
- Bake for about 50–60 minutes (cast iron: 65 mins) or until a the internal tempreature is 93°C. Halfway through bake time, if you notice the top is quickly browning, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly.
- Cool bread in the pan for 10 minutes.
- Then remove and set on a rack to cool completely.