Caprese Quick Bread
Caprese Quick Bread is a lacto ovo vegetarian breakfast. This recipe serves 12. One serving contains 118 calories, 5g of protein, and 5g of fat. For 43 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up non-fat milk, salt, mozzarella cheese, and a few other things to make it today. This recipe is liked by 19 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 23%, this dish is not so outstanding. Try Caprese Quick Bread, Quick Caprese Salad, and Quick and Easy Caprese Salad for similar recipes.
Servings: 12
Ingredients:
¾ cups All-purpose Flour
¾ cups White Whole Wheat Flour
1 Tablespoon Baking Powder
½ teaspoons Salt
1 Tablespoon Dried Basil
4 ounces, weight Lite Mozzarella Cheese, Shredded
1 Tablespoon Olive Oil
1 whole Egg, Lightly Beaten
1 cup Non-fat Milk
¼ cups Sundried Tomatoes, Diced, Not Oil Packed
¾ Tablespoons Butter, Melted
Equipment:
oven
loaf pan
bowl
frying pan
toothpicks
wire rack
Cooking instruction summary:
Heat oven to 350. Spray a 9x5x3 loaf pan or two mini bread pans with cooking spray. Stir together flours,cheese, baking powder, basil and salt in medium bowl. Add olive oil, egg and milk, stir till combined. Fold in sundried tomatoes. Pour into pan, drizzle melted butter over top of bread. (Bread will be thick, flatten it out with your fingers) Bake 30 minutes for mini loaf pans and 40 50 minutes for large loaf pan, or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan to wire rack. Cool 30 minutes before slicing, if you can control yourself!
Step by step:
1. Heat oven to 35
2. Spray a 9x5x3 loaf pan or two mini bread pans with cooking spray.
3. Stir together flours,cheese, baking powder, basil and salt in medium bowl.
4. Add olive oil, egg and milk, stir till combined. Fold in sundried tomatoes.
5. Pour into pan, drizzle melted butter over top of bread. (Bread will be thick, flatten it out with your fingers)
6. Bake 30 minutes for mini loaf pans and 40 50 minutes for large loaf pan, or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan to wire rack. Cool 30 minutes before slicing, if you can control yourself!
Nutrition Information:
covered percent of daily need
