Thursday, January 21, 2016

Bento Bites: Caprese Bread

Last week I wanted something that would taste nice in combination with the soup I always buy at school. So I thought of a savory bread. We made this bread once before in the summer, but I haven't gotten around to blog it. Luckily I do keep track of things I made in the past and loved. We served this bread with some herbal cheese spread on top and it tasted great with the soup. The recipe comes from Will Cook For Smiles.

Caprese Bread
- 1.25 cup all purpose flour
- 1 cup white bread flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 1.25 tsp salt
- 115 gr mozzarella cheese, cubed
- 2 tbsp fresh basil, chopped
- 0.3 cup sundried tomatoes, chopped
- 2 eggs
- 2.5 tbsp olive oil
- 1.25 cups buttermilk

Pre heat the oven to 180 degrees. Line a rectangular cake tin with parchment paper. In a large bowl mix the first 5 ingredients. Then add the mozzarella, tomatoes and basil to the dry mix. In another bowl mix the wet ingredients. Pour the wet ingredients into the dry ones and mix with a wooden spoon until you ha ve a sticky dough. Transfer the dough to the cake tin and spread evenly. Bake for about 40-45 minutes. If a toothpick comes out clean from the center, the bread is done.

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