sundried tomato bread

sundried tomato & herb buttermilk bread


I had a bit of buttermilk left over from a different recipe and decided to try making a buttermilk quick bread. I was going to aim for something sweet and delicious, but as I listed the 10 options on this Kitchn article, my boyfriend got super excited when I mentioned the savory sundried tomato option.


I honestly have to say that yeast-based breads are still my preference, but when fresh out of the oven, this bread was good, and very crumbly and soft.


It dries out pretty quickly if left unwrapped, so wrap it up in plastic or tupperware to keep it soft and fresh. I was cavalier as usual and just left it out unwrapped overnight, which made it a little dry – totally my fault. But warmed up and with a little butter it could be saved!


Sundried Tomato and Herb Buttermilk Bread
from The Kitchn

Makes one loaf

2 cups (10 oz) all-purpose flour
1 tablespoon white sugar
1/2 cup grated cheese (I used cheddar and parmesan)
2 tablespoons minced sundried tomatoes
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme
1 cup (8 oz) buttermilk
1 large egg
1/4 cup (2 oz) unsalted butter, olive oil, or vegetable oil

Heat the oven to 350°F. Grease or spray with nonstick cooking spray a standard 9×5 loaf pan.

Whisk together the flour, sugar, cheese, sundried tomatoes, baking powder, baking soda, oregano, thyme, and salt in a medium mixing bowl. Melt the butter, if using. Whisk it in a separate bowl with the buttermilk and the egg.

Pour the liquid ingredients over the dry ingredients. Gently stir and fold the ingredients until all the flour has been incorporated and a shaggy, wet batter is formed. Be careful not to over-mix.

Scrape the batter into the prepared pan and pat it into the corners. Bake for 45-50 minutes. When finished, the loaf should be domed and golden, and a toothpick inserted into the center should come out clean. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Wrap baked loaves tightly in plastic wrap and store at room temperature. Baked loaves can also be wrapped in plastic and aluminum foil and frozen for up to three months.