Dried Cherry Tomato Bread with Parmesan and Thyme

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

A quick, savoury spelt bread recipe without yeast and ready in an hour. It comes together quickly and is easy enough for a weekday, but special enough to take this tomato loaf along to a picnic or garden party. Serve with butter or cheese spread.
Buttermilk brings a pleasant tang to this quick bread while adding very little fat. Buttermilk brings a pleasant tang to cakes, breads, biscuits and other bakes while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a softer texture and more body. The acids in buttermilk also helps tenderize gluten, giving baked goods a tenderer texture and more flavour.

 

200 g White spelt flour (or regular wheat flour or wholegrain flour) A large pinch Sea salt 2 tsp Baking powder 1/2 tsp Baking soda 2 tsp Thyme, chopped 1 tsp Garlic, minced

250 ml Buttermilk 2 Large eggs 1 Large egg yolks 2 tbsp Olive oil from the jar of dried tomatoes 65 g Dried cherry tomatoes in olive oil 30 g Parmigiano-Reggiano, grated

1. Preheat the oven to 180C/350F. Grease or line a 21x10x7cm loaf pan with parchment paper.
2. Mix the white spelt flour, salt, baking powder, baking soda, chopped thyme and minced garlic in a large bowl.
3. In a separate bowl, whisk together the buttermilk, eggs, egg yolk, and olive oil.
4. Fold the wet ingredients into the dry, then add the sundried cherry tomatoes and grated Parmigiano-Reggiano.
5. Pour the batter into the prepared pan and bake for 45-55 minutes until a skewer inserted into the middle comes out clean. Turn out onto a wire rack to cool.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com