Italian Quick Bread Recipe
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This Italian Quick Bread is filled with delicious Mediterranean flavors and is perfect with a bowl of soup or packed into a picnic hamper.
Servings: 8
Ingredients
- 2½ cups plain all purpose flour (see note 1)
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup grated mozzarella cheese (see note 2)
- ½ cup pitted and chopped black olives (see note 3)
- ⅓ cup sun dried tomatoes in oil (drained and chopped)
- 1 cup milk
- ¼ cup oil (from sun dried tomatoes or olive oil)
Instructions
- Preheat oven to 400°F (200°C). Dust a baking sheet generously with flour or line with non stick parchment paper.
- Mix together flour, salt, cheese, olives and sun dried tomatoes.
- Gently stir in milk and oil until combined and you have a slightly sticky dough.
- Turn out onto a floured surface and knead for 20 seconds and form into a ball.
- Place the ball onto the prepared baking sheet. Flatten slightly.
- Cut a cross into the top of the dough.
- Bake for 40-45 minutes or until thoroughly cooked through. Check by inserting the blade of a knife into the damper bread. If uncooked dough is on the blade cook for 5 more minutes. There will be cheese sticking to the blade of the knife. That's ok.
- Wrap in a tea towel to cool to retain moisture. Serve warm or cool.
- Best eaten the day of baking.
Notes
- Or substitute self rising flour.
- Your favorite cheese can be used in place of mozzarella cheese - try fontina, cheddar, or feta cheese.
- Green olives can also be used.
Nutrition
Calories: 285kcal | Carbohydrates: 31g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 535mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 4.7mg | Calcium: 118mg | Iron: 0.6mg
