Ingredients

The following ingredients have 10 Servings
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 eggs (lightly beaten)
  • 3/4 cup 2% milk
  • 2/3 cup extra-virgin olive oil
  • 3/4 cup sliced sun-dried tomatoes
  • 3 ounces bocconcini (small fresh mozzarella balls)
  • 1/4 cup thinly sliced fresh basil

Instruction

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, combine eggs, milk, and extra-virgin olive oil. Whisk well until combined.
  • Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the sun-dried tomatoes, bocconcini and basil, and stir until just combined.
  • Coat a loaf pan with cooking spray. Scoop the batter into the pan and smooth the top.
  • Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 30 to 35 minutes. Cool in pan for 15 minutes, then remove the bread from the pan, and cool completely on a wire rack. Slice and serve.