Italian Bread I

Quick Bread - Bread

This loaf is easy to prepare for the newcomer to bread-making. There is no yeast, and the bread is very dense. Great as a side to pasta and salad.

Brief

Servings: 12

Yield: 1 1 1/2-pound loaf

Italian Bread I

Ingredients

¼ cup chopped sun-dried tomatoes

2 ½ cups all-purpose flour

2 tablespoons white sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon dried rosemary

2 tablespoons dried parsley

1 cup shredded sharp Cheddar cheese

¼ cup chopped green onions

1 egg

1 ½ cups buttermilk

3 tablespoons olive oil

1 clove crushed garlic

Bread

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.

Step 2

Whisk together the oil egg and buttermilk in a small bowl.

Step 3

In a large bowl whisk together flour sugar baking powder soda salt and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top and tap pan on counter to remove bubbles.

Step 4

Bake for 60 to 65 minutes until golden. Cool loaf on wire rack.

Nutritional Information

Italian Bread I

Servings Per Recipe:12

Calories: 202.5

% Daily Value *

Protein: 7.4g 15%

Carbohydrates: 24.9g 8%

Dietary Fiber: 1g 4%

Sugars: 4.2g

Fat: 8.2g 13%

Saturated Fat: 3.2g 16%

Cholesterol: 28.8mg 10%

Vitamin A Iu: 200.3IU 4%

Niacin Equivalents: 3.1mg 24%

Vitamin C: 1.6mg 3%

Folate: 56mcg 14%

Calcium: 177.4mg 18%

Iron: 1.9mg 10%

Magnesium: 16.5mg 6%

Potassium: 146.1mg 4%

Sodium: 317.1mg 13%

Thiamin: 0.2mg 23%

Calories From Fat: 73.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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