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Stuffed Italian Loaf




Source of Recipe


Internet


List of Ingredients




1/4 cup chopped sun-dried tomatoes
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon dried rosemary
2 tbsp dried parsley
1 cup shredded Sharp cheddar
1/4 cup chopped green onions
1 egg
1 1/2 cups buttermilk
3 tbsp olive oil
1 clove garlic, crushed


Recipe



Preheat oven to 350*F. Grease a 9 x 5 loaf pan. Whisk together the oil,
egg, and buttermilk in a small bowl. In a large bowl, whisk together
flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese
and onions. Pour buttermilk mixture into the flour mixture, and stir to
combine. Add garlic and tomatoes until evenly distributed. Spread batter
into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack. Makes 1
- 1 1/2 pound loaf.

**I only had to bake my loaf for 55-60 minutes, but oven temperatures
vary so much be sure and adjust your cook time accordingly.