INGREDIENTS
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2½ cups |
| Baking powder | 1 tablespoon |
| Salt | 1 teaspoon |
| Baking soda | ½ teaspoon |
| Crumbled feta cheese | 1 cup |
| Sun-dried tomatoes, chopped | ½ cup |
| Fresh basil, chopped | ¼ cup |
| Fresh oregano, chopped | 2 tablespoons |
| Buttermilk | 1¼ cups |
| Olive oil | ⅓ cup |
| Large egg | 1 |
| Garlic cloves, minced | 3 |
INSTRUCTIONS
Prepare:
- Preheat oven to 375°F (190°C)
- Grease 9×5 inch loaf pan or line with parchment paper
Mix Dry Ingredients:
- Whisk together flour, baking powder, salt, and baking soda in large bowl
- Stir in feta cheese, sun-dried tomatoes, basil, and oregano
- Make sure cheese and tomatoes are evenly distributed
Mix Wet Ingredients:
- Whisk buttermilk, olive oil, egg, and minced garlic in separate bowl
- Mix until well combined
Combine:
- Pour wet ingredients into dry ingredients
- Stir gently with wooden spoon until just combined
- Don’t overmix – batter should be slightly lumpy
- Overmixing makes tough, dense bread
Bake:
- Pour batter into prepared pan
- Smooth top with spatula
- Bake 40-45 minutes until golden brown
- Toothpick inserted in center should come out clean
- Cool in pan 10 minutes, then turn out onto wire rack
Serve: Slice while warm and serve with butter, olive oil, or alongside soups.
Perfect Pairings: Serve with our Crockpot Pasta Fagioli or Mediterranean Beef Stew. Find more quick bread recipes at King Arthur Baking.
Storage: Room temperature 3 days, refrigerate 1 week, freeze up to 3 months wrapped tightly.
Nutritional Information (per slice): 185 calories | 6g protein | 22g carbs | 8g fat
