Sun-Dried Tomato & Gruyere Bread
Nutrition Facts
12 slices Serving Per Container
Serving size 1 slice
| Amount Per Serving | ||
|---|---|---|
|
Calories |
220 |
|
| % Daily Value* | ||
| Total Fat 12 g | 16% | |
| Saturated Fat 6 g | 29% | |
| Cholesterol 55 mg | 19% | |
| Sodium 490 mg | 21% | |
| Total Carbohydrate 20 g | 7% | |
| Dietary Fiber 1 g | 5% | |
| Sugars 3 g | ||
| Includes Added Sugars 1 g | 3% | |
| Protein 8 g | ||
| Vitamin D | 2% | |
|---|---|---|
| Calcium | 10% | |
| Iron | 8% | |
| Potassium | 4% | |
Ingredients
- 1 cup Buttermilk
- 2 Eggs
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Garlic Powder
- 1 tbsp Sugar
- 1 tsp Salt
- ¼ tsp Ground Black Pepper
- ¼ cup Fresh Parsley, chopped
- 5 Tbsp Unsalted Butter, cubed
- 1/3 cup Sun-Dried Tomatoes (packed in oil)
- 1 ½ cup Shredded Gruyere Cheese
Method of Preparation
Step 1
Preheat oven to 350°F. Grease a loaf pan with nonstick spray.
Whisk the buttermilk and eggs together.
Step 2
Whisk the flour, baking soda, baking powder, garlic powder, sugar, salt, pepper and parsley together in a bowl.
Step 3
Add the cold, cubed butter and cut into the dry ingredients with a pastry cutter or your hands.
Step 4
Stir in the shredded cheese and sundried tomatoes until combined.
Step 5
Pour in buttermilk and stir to combine. Batter will be thick and sticky.
Step 6
Spread batter into the greased pan. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
If the bread begins to brown too quickly, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly. Cool in the pan for at least 10 minutes before slicing.
