Sun Dried Tomato Feta Bread
Sun Dried Tomato Bread is a delicious savory quick bread that combines the tangy sweetness of sun-dried tomatoes with creamy, salty feta cheese. It's super easy to make and there's no yeast, no knead, and no dough rise to wait for.
Servings 12 servings
Calories 261kcal
Ingredients
- 2 cups all-purpose flour gluten-free if needed
- 1 tablespoon baking powder
- 2 teaspoon dried basil or 2 tablespoon fresh, thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ tablespoon dried oregano or 2 teaspoon fresh, chopped
- ½ teaspoon dried rosemary or 2 teaspoon fresh, chopped
- 3 large eggs
- ½ cup extra virgin olive oil
- ½ cup 2% milk
- 5.5 oz crumbled feta cheese
- 9.5 oz jar sun dried tomatoes packed in extra virgin olive oil drained, reserving the oil, and chopped.
Instructions
- Preheat oven to 350°
- Prepare an 9 x 5" loaf pan by using cooking oil spray or lining with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, pepper, basil, oregano and rosemary.
- Measure the reserved oil from the tomatoes, then add extra virgin olive oil to make up ½ cup
- In a smaller bowl, whisk eggs, olive oil, and milk.
- Stir the egg mixture into the flour mixture until smooth.
- Fold in feta cheese and sun-dried tomatoes.
- Spread batter into the prepared baking pan.
- Bake in center of oven 50-60 minutes, or top is crusty and golden brown and a toothpick inserted in center comes out clean.
- Cool completely on a wire rack before slicing.
Notes
- Sun-dried tomatoes. If possible, use the ones that are packed in oil. If you have dry-packed tomatoes, soak them in warm water for 15-30 minutes before using them.
- Oil. Reserve the oil from the sundried tomatoes. Measure it, then top it up with extra virgin olive oil to make up ½ cup. This infuses the bread with extra flavor.
- Herbs. Quantities for fresh herbs instead of dried herbs are in the recipe. If you're using fresh herbs, add them along with the sun-dried tomatoes and feta.
- Don't overmix. Mix the liquid ingredients into the dry ingredients gently and quickly, just until everything is combined.
- Baking pan. All you need is a loaf pan to bake this bread, but you can use a Dutch oven for a rounded more rustic sun-dried tomato loaf.
- Storage. Store the bread in a re-sealable bag in the fridge for up to three days.
- To Freeze. Allow the loaf to cool completely. Wrap the bread in foil and then in plastic wrap. Or, place it in a zip-lock freezer bag. Freeze for up to three months. Thaw at room temperature.
Nutrition
Serving: 1slice | Calories: 261kcal | Carbohydrates: 23g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 424mg | Potassium: 521mg | Fiber: 2g | Sugar: 1g | Vitamin A: 443IU | Vitamin C: 23mg | Calcium: 148mg | Iron: 2mg
