Herbed Sun-dried Tomato and Cheese Loaf
2 Cups Flour, All-purpose – about 10 ounces
1 Tablespoon Sugar
1 ½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Buttermilk -- 8 ounces
1 Large Egg
¼ Cup Butter -- melted
½ Cup Grated Cheese -- divided
½ Teaspoon Italian Seasoning
2 Tablespoons Sun-dried Tomato Halves – minced
½ Cup Nuts, Chopped
Heat the oven to 350°F. Grease a standard 8 1/2 x 4 1/2" loaf pan on the bottom and 1" up the sides. Line with parchment paper and grease like the pan.
Whisk together the flour, sugar, baking powder, baking soda, Italian Seasoning and salt in a medium mixing bowl. Melt the butter. 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. Add most of the cheese and the tomatoes gently. Be careful not to over-mix.
Scrape the batter into the prepared pan and pat it into the corners. Sprinkle on the remaining cheese. Bake for 45-50 minutes. When finished 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.