Make It Yourself...Herbed Sun-dried Tomato and Cheese Loaf

When I cut this bread, my husband had to have a second slice to “determine what made it so delicious”!  It’s really a quick bread that mixes up easily, and it is even better the second day.  Use whatever cheese you have, I used cheddar, but parmesan would be equally delicious.  I used walnuts, but pecans would also be good.   This is an excellent way to use that last cup of buttermilk.  Serve slices cut in strips and buttered for an appetizer, or serve slices with main-dish salads or soups.              

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.