Sun-dried Tomato Bread

By msippigrl

No yeast recipe, so prep time is quick and easy. Delicious with pasta dishes or lightly buttered and pan-toasted for breakfast with scrambled eggs and breakfast sausage links.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2-1 teaspoon dried oregano (or basil, Italian seasoning, thyme, or rosemary)
• 2 tablespoons butter or margarine, melted (I used Blue Bonnet margarine)
• 2 eggs, slightly beaten (I used 1 Jumbo)
• 1/4 cup mayonnaise (I used Blue Plate)
• 1 cup buttermilk
• 3-4 tablespoons finely diced onion
• 1/2 cup finely chopped sun-dried tomatoes, (the dried kind, not the ones packed in oil or liquid)
• 1/2 cup grated or shredded cheddar cheese (I used mild)

Preparation

Step 1

Lightly spray a 9x5" loaf pan with cooking spray. Preheat oven to 350° F.

In a large mixing bowl, whisk together the flour, baking powder, salt, pepper, and oregano. Stir in the remaining ingredients with a spoon just until combined. Dump the bread dough in the prepared loaf pan and lightly level it out. It doesn't need to be completely smooth.

Bake on center rack of oven for 45-50 minutes, or until golden brown. Remove from oven and lightly butter the top, if desired.

Cool in pan on a wire cooling rack for about 10 minutes, then remove bread to the wire rack to cool to lukewarm before slicing.