Caprese Quick Bread
Easy Savory Quick Bread
I have a deep love for quick bread recipes. They’re so easy because there’s no yeast and no kneading! You just mix the ingredients together in the mixing bowl, transfer the mixture into the bread pan, and bake. No muss, no fuss, and no waiting around. Just a delicious, soft, moist, and flavorful bread!
This savory quick bread recipe features sun-dried tomatoes, mozzarella, and fresh basil – all of the key caprese ingredients we know and love. They’re speckled evenly throughout a soft, fluffy loaf of bread that’s baked to perfection in just under an hour. As this bread bakes, you’ll notice that your kitchen smells like absolute bliss. The aromatic basil is what my nose usually picks up on first, but the sun-dried tomatoes also like to mingle their way into the air!
Now that we’re officially headed to the sunny season, there’s no better time to make this bread. Caprese salad by itself is already so summery, so it only makes sense to bake this bread in the warmer months as well. It’s a wonderful breakfast bite when warmed with a little butter, and it also pairs fabulously with your favorite summertime dinner. You can even use it as sandwich bread for your lunchtime; there’s no bad way to enjoy it.
Key Ingredient Notes
Flours – you will use a combination of all purpose flour and bread flour. Different flours have different functions and give you different texture results. Using a combination of flours will help with the right desired texture without going too much into one direction (Read recipe FAQs for more info).
Baking Powder – make sure your baking powder is not too old or it may not work properly.
Baking Soda – yes, you do need both baking powder and baking soda because they are actually quite different and each have their own job to do.
Mozzarella Cheese – it’s best to use block of mozzarella cheese and cube it yourself. If using fresh, pat it dry first because it’s usually packaged with liquids. You don’t want to add too much access liquid to the batter.
Fresh Basil – make sure to use fresh Italian basil, not Thai or holy basil. If you have any left over, use it to make my other favorite summertime recipe, fresh basil pesto!
Sun-Dried Tomatoes – use dry sun-dried tomatoes, not one that is packed in oil.
Buttermilk – make sure to use low-fat buttermilk for the right texture. Substituting it will not give you the same texture!
PRO TIP: When it comes to baking, it’s always VERY important to measure each ingredient with great care. When measuring out the dry ingredients specifically, make sure you’re not packing any of the flours into your measuring cup or being too generous with the baking powder/soda. Every measurement matters for the best bread!
See recipe card for complete information on ingredients and quantities.
How To Make Quick Breads
Preheat your oven to 350°F and grease an 8×4 inch bread pan. Combine both of the flours, baking powder, baking soda, and salt in a bowl. Mix well to combine.
Mix in the basil, mozzarella, and sun-dried tomatoes until they’re all evenly incorporated.
Whisk together the eggs, oil, and buttermilk in a separate bowl.
Pour the liquid mixture into the flour mixture and mix to combine. Note that the dough will be sticky.
Bake the bread. Spread the dough into your prepared dough pan, spread it out evenly, and bake for about 40-45 minutes.
Remember that suggested bake times are not always the indication that bread is cooked through. (Read below) Using an instant read digital meat thermometer is the best way to test if the bread is done. Measure at the center of the bread to see if it reached 200° internal temperature.
Take the bread out of the oven and let it cool before trying to take it out. Once cooled, run a butter knife along the sides to help separate the bread from the sides of the pan.
Recipe FAQs
This is a great savory bread that you can serve with your favorite Italian entrees like the best Italian meatballs.
You can also simply warm it up and serve it with butter for breakfast, either toasted or simply warmed. Add an egg over the top for another breakfast option.
I really like to use this bread as sandwich bread. It’s great with Italian sub filling!
Drizzle it with some balsamic glaze while it’s still warm, it’s heaven!
Use dry sun-dried tomatoes and not the ones in oil. You can either buy them julienned or slice and chop the halves yourself.
Bread flour had a much higher protein content that helps the dough rise and strengthen as it bakes. It also gives the bread a more elastic and springy consistency.
Since this is both a savory bread and a quick bread, I like to use two different flours for the best texture that more closely resembles bread loaves made with yeast. While it does give a better texture to the savory quick bread, it’s not a necessity if you don’t have access to bread flour. The texture will be slightly lighter and fluffier if used with only all-purpose flour.
How To Tell If Quick Bread Is Done?
This is a very common question! Since each oven is different, it affects the bake time differently. Also, location and altitude do affect bake time as well. So when you see bake times and cook times in recipes, remember that those are suggested times but you still have to watch the food to see if it’s done.
There are several tests you can perform to see if the food is done but the temperature is the best indication in most cases. Some easy tests include to touch and gently press the middle of the bread to see how firm it is.
You can use toothpick test to see if the middle of the bread is done. To do the toothpick test: insert the toothpick in the center of the bread, if the toothpick comes out clean, it is cooked through.
Using an instant read digital meat thermometer is the best way to test if the bread is done. Measure at the center of the bread to see if it reached 200° internal temperature.
Storing Suggestions and Shelf Life
I recommend storing this bread in the refrigerator because of the fresh ingredients that are baked throughout it. Store this bread covered airtight with plastic wrap or in a container and keep it in the refrigerator. Slice it and warm up those slices as needed. Stored properly, it should stay fresh for up to 5 days, but it will start to dry out more after 3 days.
You can always pop the cold slice into a microwave for a few seconds or reheat it in the pan over medium-low heat. For sandwiches, you can also toast it in the cooking pan on stove-top. Note: I do NOT recommend placing this bread into the toaster!
Freezing Instructions
This is a great bread to freeze actually, it freezes very well. Make sure to cool it first and then either freeze it whole or as individual slices. Make sure to wrap the loaf (or the each slice) airtight in a layer of plastic wrap, then a layer of foil. You can store individually wrapped slices in a freezer zip-top bag.
Store it for up to 3 months in the freezer. You can thaw each slice on the counter for about 30 minutes. If you want it faster than that, unwrap it and pop it into the microwave for 10-15 seconds or into the oven for a few minutes at 325°F until warmed through. You can also thaw the whole loaf in the oven at 325°F for about 20 minutes.
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Caprese Quick Bread Recipe
Ingredients
- 1 1/4 cup all purpose flour
- 1 cup bread flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3 1/2 to 4 oz cubed fresh mozzarella cheese
- 2 tbsp chopped fresh basil
- 1/3 cup chopped sun-dried tomatoes not packed
- 2 eggs
- 2 1/2 tbsp grape-seed oil can use extra virgin olive oil
- 1 1/4 cups buttermilk
Instructions
- Preheat the oven to 350 and grease an 8×4 inch bread pan.
- In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix well.
- Add the basil, mozzarella and sun-dried tomatoes to the four and mix until all incorporated.
- In a separate bowl, whisk together the eggs, oil and buttermilk.
- Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
- Transfer the dough into the bread pan and spread it evenly.
- Bake for 40-45 minutes. (See notes to check the bread for doneness.)
Video
Notes
- There are several tests you can perform to see if the food is done but the temperature is the best indication in most cases. Some easy tests include to touch and gently press the middle of the bread to see how firm it is.
- You can use toothpick test to see if the middle of the bread is done. To do the toothpick test: insert the toothpick in the center of the bread, if the toothpick comes out clean, it is cooked through.
- Using an instant read digital meat thermometer is the best way to test if the bread is done. Measure at the center of the bread to see if it reached 200° internal temperature.
Nutrition
Tools For This Recipe
(Affiliate links)
Bottom Grip Stainless Steel Mixing Bowls
Plastic Cutting Board or Wooden Cutting Board
Digital Instant Read Thermometer
Ceramic Bread Pan (8×4)
Tempered Glass Liquid Measuring Cups
Some More Easy Bread Recipes
Originally published on Will Cook For Smiles on April 2013.
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can you make this in bread machine on quick bread setting?
I haven’t tried making it in a bread machine, so I can’t say for sure how it would turn out on the quick bread setting. If you give it a try, I’d love to hear how it works!
Why do you need “bread flour”?
Bread flour had a much higher protein content that helps the dough rise and strengthen as it bakes. It also gives the bread a more elastic and springy consistency. I hope this answers your question let me know if you need help with anything else.
If you leave out the grape seed oil or EVOO could you then use the sun dried tomatoes packed in oil?
You would have to use an equal amount of oil from the sun-dried tomatoes, or there will not be enough oil in the bread. Substituting for the sun-dried tomato oil will make that flavor very strong in your bread. Hope that helps!
Made this bread; liked it very much. Was wondering if it can be made with fresh tomatoes. Thank you
Hi, unfortunately you can not use fresh tomatoes, they are very juicy and will add way too much liquid.
This bread is AMAZING! I can’t wait to make another loaf again soon!
I am so glad you liked it!
This caprese bread was so delicious with a garden salad for a light dinner. We loved it so much that we are baking another loaf today. The flavor combination is irresistible.
I am so happy you liked it! 🙂
Can’t wait to try this . Going to the store tomorrow just to get the fresh basil and sun dried tomatoes
I hope you liked it!
My family loved it, even the kids. Was a good addition to Italian night.
I am so happy to hear that!
I grated parmesan cheese over the top for a nice crisp crust. and added a bit of fresh oregano to the bread.
Fabulous
Yum! Glad you liked it, Mary!
This looks delicious! Just one question – for the sun-dried tomatoes, should we use actual dry tomatoes (the kind that typically come in a bag or package) or jarred (packed in oil)? I have both, but have only ever baked with the oil-packed kind. Just want to make sure!
Looking forward to trying this. Can you make it ahead and reheat it?
Yes, you can definitely make it ahead.
I’ve made this quite a few times in a cake pan and I drizzle the top with pesto. I just tried it in a preheated cast iron skillet. It was delicious, light and fluffy. I cut it into chunks and set some extra pesto for dipping. A really wonderful and delicious bread! Thanks for sharing!
Pesto over the top does sound good! I am so glad you like the recipe!
Great recipe, thank you! I did some tweaks in order to use what I had on hand. Due to gluten sensitive people in my life I used GF flour. And I had neither fire roasted dried tomatoes nor did I have fresh basil, so what’s a girl to do? Well I did have fire roasted canned tomatoes, and also had homemade frozen pesto sauce in the freezer. So – I slightly reduced the liquid, and used a generous 1/3 cup of fire roasted canned tomatoes. Then I took a generous 2 T of my frozen pesto from the freezer, chopped it up into small bits and added that while still frozen. Oh yes, and I only had cheddar cheese on hand, so chopped that up and mixed it in. Because of what seemed like a bit of extra liquid, I baked it for the full 45 minutes, and it came out perfect! Highly recommend and will make it again. Thanks much.
I am glad you could make the recipe work for you and it turned out well 🙂
Lol- Pretty much a brand new bread recipe!! That is Awesome!!
Hope you enjoy it, Tammy
Or, you could go to the store and buy the ingredients you’re missing, and then review the recipe as it was originally written? That’s what this girl would do…
Hello,
I’m anxious to try this bread but was wondering why 2 flours are needed? Can this be made with just all purpose flour?
thanks for the recipe, im looking forward to trying it
You’re so welcome!
Can this be frozen?
Hi Janet,
Yes, you could definitely freeze this bread. I go over how to freeze bread in my banana bread post you can look it over if you’d like here is the link. https://gesundheitsreport2.org/banana-bread/%3C/a%3E%3C/p%3E
How should the bread be stored? In fridge or not? For how long? Thanks!
Yes, it should be stored in the fridge and can last 3-4 days.
This looks delicious! I am going to try it with Sun Dried Tomatoes in Olive oil. I will pay the tomatoes dry, and use the Olive oil they are packed in for the oil called for in the recipe. What do you think?
Yes, you can if you really like the flavor of sun-dried tomatoes because it will give you a strong sun-dried tomatoes flavor. But that would work fine!
This has become my go-to bread! I’ve made it in a cake pan, mini muffin tins and a bread pan and all of them are delicious with only slight temp and time changes. I always put pesto on top and kind of swirl it in before it’s cooked.
I think our favorite is in the mini muffin tins, I serve it with a side of Sicilian seasoning from HEB and olive oil for dipping. It travels well and I love bringing a basket of these and a bottle of wine when I visit friends. It’s a truly delicious recipe no matter how you cut it!
Hi Kay,
Aw thank you! I love that you love it! I will have to try it as mini muffins as well!
I followed the recipe exactly as written and am really pleased with the result. It’s delicious and looks good too! I eat it as the centerpiece of an antipasto/mezze plate of prosciutto, fresh tomato, olives, etc. I’ll definitely make it again.
So glad you liked it! Thanks for stopping by to let me know and rate the recipe! 🙂
Not as flavorful as I had anticipated. Would double the basil, mozzarella and tomatoes next time . Easy to make and has potential with some tweaks.
Fantastic!! The bread is super easy and oh so delicious!! I wanted more of a tear and share type bread for NYE, so I put it in a round cake pan and drizzled the top with pesto. I pumped up the heat to 400 and it cooked in 30-35 min. I served it with a dipping sauce of dried Italian herbs, olive oil and granulated garlic. It was amazing. I’ll make this one a lot and plan to do a loaf next time for sandwiches and breakfast. It also received rave reviews from my friends. Yummo!!
Yay! So glad you liked it, Sophie!
Can I use raw cherry or grape tomatoes? I don’t care for the consistency of dried tomatoes.
Unfortunately, that won’t work because tomatoes are mostly water and will give out to much liquid into the bread.
Is there a substitution for the grape oil
Hi Virginia,
You can use olive oil instead! I hope you enjoy it! 🙂
I made this tonight, and it was really, really good! And so easy to put together! It’s flavorful and delicate at the same time. Oh, it’s so good! I can see this as a savory French toast. Or the bread for a grilled eggplant sandwich. Even just toasted with some cream cheese would be wonderful. I did make one little change, though. I omitted the salt, and added 2 tsp of chicken bouillon granules for a bit of that umami flavor. Thank you so much for this recipe, it’s definitely a keeper in my book.
I am so glad you liked it! 🙂
I’m wanting to make different loaves this year for Christmas gifts, some of them I have to mail… do you think this would mail well? It looks so delicious I can’t wait to try it!!
I am so sorry for the late response my email didn’t notify me. 🙁 But yes, I think it would mail just fine!
I made this recipe using the mini loaf pans, figured less baking time than what is called for a full-size loaf. At 25 mins. the loaves were still doughy in the middle; at 35 minutes still doughy; finally at 45 mins they were pretty well baked through, however two of the six I baked had a big hole in the middle of the loaf making it impossible to cut into nice slices! Full disclosure, I’m at high altitude which may certainly have affected the bake. I found that the flavor was much better the next day and I think it’s a good-tasting recipe if you don’t mind just eating it in chunks instead of slices. I’m going to freeze and cut the remaining loaves thinly to toast and make into a sort of bruschetta and see how those turn out.
Your recipe is perfect as is! The one thing I added on my end was coarsely chopped black olives but next time will try pitted calamata, only because I really like olives! I added an extra Tbsp of flour to compensate for the extra moisture from this addition.
Hello 🙂
I made this bread tonight and it was very good! I made a change and used all whole wheat flour, used cheddar cheese, no tomato, and added 1/4 tsp garlic. My husband said he could eat it every day. I will make it again with tomato and mozzarella but use whole wheat flour. Cannot wait!
That would awesome! I’m so glad you like the bread and were able to make it your own 😀
Any chance you know how many mini loaves this would make? And how it would change cooking time?
Thanks!
Hi Bri!
I actually don’t know how many mini loaves it would make but I looked up the mini loaf pans and saw different sizes. So the size would definitely affect how many.
It would definitely affect the cook time though, it would take less time. I would recommend to start checking for doneness after about 25 minutes by inserting the toothpick in the center.
Am going to make this today, am buying non oil dried tomatoes. Hope that is ok.
One suggestion for leaving a reply, please have it firs, not last.
I hope you enjoy it!
I haven’t actually noticed how my sun dried tomatoes have been dried but I don’t think it will make much of a difference.
Thank you 🙂
I shall definitely be making this bread. It looks so delicious!
I made this today, it was just okay. I was expecting a better flavor. Too salty, and the texture was like a soda bread. it baked up nicely, looks amazing, but the texture was just off for me. Maybe I’ll use it for a Panini sandwich?
I’m sorry you didn’t like the texture 🙁 I haven’t made soda break before, so I’m not sure of the comparison. Texture is supposed to be soft, moist and almost dense, not fluffy like a cake or anything.
You can definitely use it as sandwich, or with some cream cheese for breakfast. You can use it as full sandwich or just as a bottom part. It also makes a nice side bread, instead of dinner rolls.
Really looked forward to this and was so very disappointed. Very bland.
I’m so sorry you found flavor to be too bland. I could recommend adding more fresh basil and even a balsamic reduction drizzle on top.
Any ideas on a soup/salad or main dish to serve this with?
I’m so sorry it took me a while to reply. My son and I love it with tomato soup (either creamy or tomato basil.) I’m pretty sure that most blended soups would be nice with it, like butternut squash soup. It will be nice with grilled chicken and veggies too. Probably not a dinner that has a lot of complicated flavors in it since bread already has flavors from fresh basil and sun-dried tomatoes.
Looks so good! Pinning 🙂
Thank you so much, Desiree!
THis looks delicious…quick questions about the cheese– can shredded mozzarella be used instead ??? if so , how much ??? our very small town does not havefresh mozzarella …if I find it in a nearby larger city would I leave the cheese cubes ‘ whole ‘ or should I chop them into smaller pieces ??/ thanks so much !!
I’m sorry for the delayed response, Doris. You can definitely try substituting shredded mozzarella. You won’t get bigger chunks of cheese but the taste will still be there.
Thank you 🙂
Look so nice. I av tried one today. Seems good but i leave it too longer in oven. I fear that it may still remain a bit uncook in the middle. Anyway i wll surely try it again very soon. Thanks
Doubled the recipe and substituted oven roasted heirloom cherry tomatoes for the sun dried and it turned out great. Currently have two loaves in the oven with sliced jalapeños and cheddar cheese in place of the cap reuse ingredients. We will see how it turns out.
This bread is fabuous! Made it for dinner tonight with fresh basil from the garden. My house smells heavenly.
Tks for sharing,
Laura
This looks amazing! I want to make this for my husband and I also want to try to modify it slightly to make it gluten free.
I have shared this recipe on my Pinterest boards as well.
Thanks,
Linda
Thank you so much, Linda! I hope you enjoy it!
I have been baking for over Forty years now. I will say this one of my most favorite recipes. Just screams (Spring Time). Thank You for sharing it with us.
Thank you so much! That is so sweet of you!
You made my dinner so complete. Serving this with oven roasted chicken.
It sounds like a great combination! Now I’m hungry 🙂
What can I substitute eggs with in this recipe? As we dont eat eggs.
Vimala,
It’s hard to substitute eggs in this bread. I would suggest getting an actual egg substitute from the store and trying it. I don’t guarantee the results though. I’m sorry. I’m not familiar with egg substitutes, I’ve only substituted eggs in sweet baking, with banana or applesauce but not in savory. The texture does change a lot in sweets thought.
Sorry that I wasn’t too much help!
I can’t wait to try this. But I have never seen bread flour here (I live in Mexico). Can I substitute something more usual?
Thanks,
Linda
I’m sorry that you don’t have bead flour where you live! Bread flour has a higher protein content in it for a better result and rise. You can just use all purpose flour and I don’t think that the result will be extremely noticeable since it’s not a yeast bread.
Thank you! I hope it works out for you 🙂
I know this is a little late I only just discovered this blog and recipe and I’m sorry my first post is to correct your information, but Weight does not always equal Volume.
On February 6, 2014 at 6:13 pm
You replied:
Hi Carole!
I wish that every country used the same measurement system. Being from Russia, I started learning on the metric system, but that was many, many years ago and most of my cooking education has been in the US. This is the measurement system that I use now. We use measuring cups which are broken down in 1, 3/4, 1/2 and 1/4 cups and measuring spoons, like a tablespoon or a teaspoon. A cup equals to 8 oz. 8 oz converts to 226.8 grams.
But that information is not entirely correct. It’s important to note that weight and volume are not always equal, cannot always be interchanged and must be specific to the ingredient. One cup of flour weighs 4 1/2 ounces or 127.573 grams, however, if you needed to measure marshmallows, it would only take 7 regular marshmallows to make 1 cup, but you need about 32 or approximately 4 1/2 cups if you were to weigh out 8 ounces.
Liquids are an entirely different matter and require a different measuring cup as well. While the standard conversion of 1 cup (8 liquid ounces) of water is about 250 ml, it actually weighs 242. grams and 1 cup of milk weighs 246 grams.
So regardless of the ingredient, it’s always better to weigh and measure accurately and not assume that weight and volume are interchangeable.
*S* As for the above recipe, I’m on my way to the store to get the ingredients so I can make it this weekend! Thanks!
Yuuum! Not only could I eat this as a snack all by its lonesome, but it’s great for dunking into soup, stew or chili!
Absolutely! Thank you so much, Kari!
Hi, just wondering if I could make this bread ahead of time and freeze it? And then what would be the best way to defrost? Thanks!
I’m afraid that I’m not much help with this question, Amy. I’ve never frozen any bread before and I actually don’t freeze meals much. I would imagine that freezing it will add extra moisture to the bread when you defrost it, it might make it soggy.
Sorry, I couldn’t give you a better answer!
I’d love to make some of these dishes, but just don’t get the cup system. How can a cup of flour be the same weight as a cup of oil, for example? And what size cup?. Why can’t you use kilograms or grams and litres or millilitres or at a push even ounces pounds and pints? It would be so much easier for us precise Europeans! Thanks.
Hi Carole!
I wish that every country used the same measurement system. Being from Russia, I started learning on the metric system, but that was many, many years ago and most of my cooking education has been in the US. This is the measurement system that I use now. We use measuring cups which are broken down in 1, 3/4, 1/2 and 1/4 cups and measuring spoons, like a tablespoon or a teaspoon. A cup equals to 8 oz. 8 oz converts to 226.8 grams.
Like I said, it’s unfortunate that countries have to use a different measurement system. I wish they didn’t.
——– NOT ALL CUPS WEIGH THE SAME ——–
Cups are a measurement of volume (like mL). The US measures both liquid and solids (like flour) in cups. Depending on the ingredient being measured, the weight of one cup will vary.
So, while 1 cup of water may weight 8 oz, 1 cup of flour is closer to 4 oz.
Here’s a handy chart with common ingredient weights and volumes!
http://www.kingarthurflour.com/learn/ingredient-weight-chart.html
Some here are concerned with US vs EUROPEAN measurements. This is Iyuba’s personal blog and recipes she’s developed using HER methods of measurements!
If you were able to find this blog then you can easily find conversion charts on the web. There are countless, British & other European, whose blogs don’t take into account US measurement conversions let alone people in countries that don’t read English but love the look of the dish. They can use translation applications.
While professional pastry, bread and baking recipies are normally made using the METRUC System, using milliliters, grams, etc. The common home baker in the US uses standard “cups”, ounces, and teaspoon/tablespoon measurements.
Especially when it comes to recipes like this one, known as QUICK BREADS, made without yeast.
Buy it would benefit EVERY household, US & EUROPEAN to get baking supplies that come with both the METRIC & US Measurement Systems. (Amazon is a great place to find these items)
In addition to ounces & mililitre measures for liquids (preferably glass or see thru), teaspoons & Tablespoons and plastic “cups” (1,3/4,1/2,1/4,1/8) for dry (OR, yes in the US liquid) measures, I HIGHLY recommend purchasing a scale for those recipes that do measure by weight. Like breads made with yeast that only list dry ingredients by weight.
Very reliable scales that offer both styles of measurement can run as low as $10-$15 (US)! I paid $9.99 for one on sale 7yrs ago & it’s still chugging along.
So please just relish in Iyuba’s gorgeous array of recipies that she shares for the “joy of cooking” or BAKING in this case!
P.S. I am not a paid spokeswoman 😉, AND I do not know Iyuba personally. I just appreciate the time she devotes to providing her passion for food with us!
Thank you Iyuba!
I came across your website a few months ago and bookmarked this bread. I finally got around to making it yesterday and it was fabulous. Thanks for posting!!
I am so happy that you liked it! Thank you!
This sounds so good!! I love caprese but never thought of adding it into bread! Fabulous idea!
Oh, it’s a perfect flavor for bread 🙂
Thank you, Kristen!
Wanted you to know, made this bread with dinner when the in-laws came to visit. Was a huge success. Getting ready to make again only a sweet version with diced apples and fresh cranberries. We’ll see how it goes. Thanks for sharing the recipe!
Wonderful! I’m so happy you liked it! I have a couple of breads here that are sweet, so you can check those recipes for a point of reference. Thank you, Kiki!
What could I use as a substitute for bread flour? I don’t think I can get that here. Great recipe, and thanks so much for sharing with us all.
Bread flour is usually pretty widely available at stores but I’m not sure where you are. You can use all purpose flour instead and it will just slightly affect the texture (I don’t believe that the effect will be big since it’s not a yeast bread.)
You can also read this great article on bread flour 🙂 http://bakingbites.com/2012/09/what-is-bread-flour/
Thank you and I hope you enjoy it!!
I am allergic to yeast and this sounds like a perfect substitute.
So glad to help, Mary! Enjoy 🙂
Made this today for our lunch, while quite delucious (especially dipped into Italian herbed olive oil) it seemed to be missing something. I think next time (there WILL be a next time!) I will tty addkbg sone prosciutto.
That’s a very nice idea, Meghan! Let me know how you like it with prosciutto! Thank you 🙂
OH my, that is MY kind of bread–that looks amazing!!!
Thanks so much, Kristen 🙂
very disappointed in this bread. All the good ingredients in it and it had absolutely NO flavor. I would not recommeanyone waste the time or money buying the ingredients for it…. From a scale of 1 to 10, I would give it a -20.
Must bread flour be used? Or is there a substitute?
It’s preferred but not a must, Di. Bread flour has more protein than all purpose and gives bread a better, more desirable texture. Since it’s a quick bread and not a yeast bread, you should be ok using just all purpose flour.
Enjoy it and let me know how you like it!
What a great idea for bread ingredients. You can’t beat the combination of mozzarella, basil, and tomatoes. Looks delicious!! Great post!
Thanks Bill! You’re right, that flavor combo is classic and can’t be beat 🙂
Just found this. Pinning! Sounds delicious!
Blessings,
Nici
This is a gorgeous bread! I must have it. 🙂
Found this via Pinterest and made it today – so easy and delicious! Everyone loved it. I may try to bake it in a muffin tin next time for ease of serving. Definitely a winner!
I’m so happy that everyone loved it! This is the best compliment to me 🙂
If your food taste anything like the pics., I just hit the mother load, wow. Thank You Princess
Thanks so sweet! Unless people are lying to me, it does taste as good!
Thanks 🙂
Looks awesome. I’m the only one in my family who will (knowingly) eat tomatoes & I LOVE basil so I might have to eat the whole loaf myself. Dang it!
Hehe, Leslie 🙂
My husband is not a tomato man at all! He will eat when it’s a little bit or I can sneak it in. You can make them a sandwich on this bread, that way the tomato will barely be noticeable.
Can you make them into muffins?
Absolutely! Just remember to change bake time. Start with 15 min and keep checking for doneness 🙂
( so sorry for a late response)
Tweeted and pinned – this looks delicious!! Can’t wait to try. 🙂
I have never baked bread before also is there a possibility to substitute egg cos I don’t eat egg
So sorry for a late response, Harita! Is it an allergy or a personal preference? If it’s a personal preference, you can try egg substitute or some specialty stores carry powder to substitute eggs in case of allergies. The texture would be affected tho.
I don’t know too much about egg substitutes but I have substituted apple sauce and mashed banana for eggs in a cake before.
Congrats your recipe is being featured on foodie friday today. I will be pinning and tweeting it too. Thank you so much for being part of our party.
Thank you so much, Diane 🙂
I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!
http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html
Cathy
Beautiful! I haven’t tried flavored breads yet.
Katie
Simple Strawberry Syrup
This looks scrumptious!
Bread looks wonderful!! I was wondering if its possible to bake this free form, like an artisan bread, instead of in a loaf pan?
Since the dough comes out pretty sticky and loose, it won’t keep the shape. It will be a bread blob without a bread pan 🙂 (So sorry for a late response!)
This looks amazing! I definitely need to try this!
Wow, this looks so good! Your photos are amazing byw, I can’t wait to try this! Just signed up to follow with bloglovin.
Jenna
That looks and sounds delicious!
I can smell the aromas and see the steam curling up from the pan. I can’t wait to make this!
i have bookmarked this, it looks wonderful, your pics just pop with mouthwatering delight~
Oh my… I am definitely pinning this on my I Heart Caprese Stuff board! I am always looking for new ways to enjoy that combo! Saw your pix on Foodie Friday. Have a great weekend.
Amazing recipe!!! I so want a piece of this bread right now! It looks awesome!
This looks amazing!
Pretty sure this is the most gorgeous bread EVER! You’re amazing!
Looks awesome Lyuba; I agree Springtime is perfect for fresh herbs! 🙂
I will have to try this – love the color!
This looks awesome! I tried pinning it, but I’ll have to do it later…Pinterest isn’t cooperating :(. Anyway, I love anything Caprese flavored! You should come and share this tomorrow at our Pinworthy Projects party!
This looks amazing and your pictures are always fantastic! Pinned!
This is absolutely gorgeous! Love it!
That looks so delish, plus colorful, and great pics. love it. Hugs, jen
You always come up with the best recipes! I just pinned and am looking forward to trying.
Wow, that looks sensational! Pinning this as a reminder to make this. Lovely post…
YUM YUM YUM!! Amazing recipe, thank you so much for sharing! This seems like a perfect Summer bread for a dinner 🙂 Pinning now!
Hannah ♫
Sew Lah Tea Dough
Yum! This bread sounds absolutely amazing. Pinning and can’t wait to try 🙂
the sun dried tomato is that with oil.
HI Janet,
The sub dried tomatoes used here are actually dry that come in a bag. Not the ones that are in the jar in oil. I hope you enjoy it!
This looks excellent! I’ve pinned it and will have to try it!
This looks and sounds delicious!!!
This looks so amazing! I would love to slather some butter on a piece on take a big bite! (an r is missing in bread, first line – just thought you might want to know! ;))
This recipe sounds great! I’m assuming that the buttermilk is 1&1/4 cups. Just wanted to make sure. =)
Yes! Sorry about that and thanks for letting me know 🙂
I’d love to try that! Have fun at your mom’s!