Savory Caprese Bread

I’m sharing a great new recipe for bead today. It’s a no-yeast, savory bread made with fresh basil, fresh mozzarella cheese and sun-dried tomatoes!

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I’ve been wanting to make a savory bread for so long now and finally got around to it. Specifically, I wanted to make a bread with no yeast. Not that there is anything wrong with it but sometimes, I don’t feel like having the taste of yeast. Plus, bread with no yeast is so much softer and more moist.

I feel like spring is the time to cook with fresh herbs. Caprese always becomes a regular salad for me in the spring and summer. I like to bring that flavor combination into other dishes as well. Caprese pizza is one of my favorites and now so as this bread.

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The best part about this is the versatility. It makes a nice snack or a side with your dinner. The best use for it is with sandwiches. Last night, I made a BLT for hubby with this bread and it was amazing! Hope you give it a try!

I’m going to visit my mom this weekend since I haven’t seen her much in the last four months. We are planning on having a little cook out so I will be bringing this bread with me. Every time I plan on taking food somewhere, I use my trustee Handi-foil pans. I was happy to find out that they have just about any size or shape of baking pans possible. Best part is that they all come with lids for easy storage and taking it to go!

Caprese_Savory_Bread Collage

Savory Caprese Bread
 
Ingredients
  • (Inspired by Sugar & Everything Nice )
  • 1¼ cup of all purpose flour
  • 1 cup of bread flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1¼ tsp of salt
  • 3½ to 4 oz of cubed, fresh mozzarella cheese
  • 2 tbs of chopped fresh basil
  • ⅓ cup of chopped sun-dried-tomatoes (not packed)
  • 2 eggs
  • 2½ tbs grape-seed oil (can use extra virgin olive oil)
  • 1¼ cups buttermilk
Instructions
  1. Preheat the oven to 350 and grease an 8x4 inch bread pan.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Mix well.
  3. Add the basil, mozzarella and sun-dried tomatoes to the four and mix until all incorporated.
  4. In a separate bowl, whisk together the eggs, oil and buttermilk.
  5. Pour the liquids into the flour mixture. Mix with a wooden spoon until all the ingredients are well combined. (The dough will be sticky.)
  6. Transfer the dough into the bread pan and spread it evenly.
  7. Bake for 40-45 minutes (until the toothpick inserted in the center comes out clean.)

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***Disclosure: I received compensation and product from Handi-foil for the purpose of the development of this recipe. All the opinions and photographs are my own!

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Comments

  1. says

    This looks so amazing! I would love to slather some butter on a piece on take a big bite! (an r is missing in bread, first line – just thought you might want to know! ;))

  2. says

    You always come up with the best recipes! I just pinned and am looking forward to trying. Thanks for sharing. Stopping by from Ginger Snap Crafts :)

    RamblingReed.blogspot.com

  3. says

    This looks awesome! I tried pinning it, but I’ll have to do it later…Pinterest isn’t cooperating :(. Anyway, I love anything Caprese flavored! You should come and share this tomorrow at our Pinworthy Projects party!

  4. Rattlebridge Farm -- Foodie Friday says

    I can smell the aromas and see the steam curling up from the pan. I can’t wait to make this!

  5. says

    Wow, this looks so good! Your photos are amazing byw, I can’t wait to try this! Just signed up to follow with bloglovin.
    Jenna

  6. Michelle says

    Bread looks wonderful!! I was wondering if its possible to bake this free form, like an artisan bread, instead of in a loaf pan?

    • lyuba says

      Since the dough comes out pretty sticky and loose, it won’t keep the shape. It will be a bread blob without a bread pan :) (So sorry for a late response!)

  7. says

    Congrats your recipe is being featured on foodie friday today. I will be pinning and tweeting it too. Thank you so much for being part of our party.

    • lyuba says

      So sorry for a late response, Harita! Is it an allergy or a personal preference? If it’s a personal preference, you can try egg substitute or some specialty stores carry powder to substitute eggs in case of allergies. The texture would be affected tho.
      I don’t know too much about egg substitutes but I have substituted apple sauce and mashed banana for eggs in a cake before.

    • lyuba says

      Absolutely! Just remember to change bake time. Start with 15 min and keep checking for doneness :)
      ( so sorry for a late response)

  8. Leslie says

    Looks awesome. I’m the only one in my family who will (knowingly) eat tomatoes & I LOVE basil so I might have to eat the whole loaf myself. Dang it!

    • lyuba says

      Hehe, Leslie :)
      My husband is not a tomato man at all! He will eat when it’s a little bit or I can sneak it in. You can make them a sandwich on this bread, that way the tomato will barely be noticeable.

  9. TrixieStix says

    Found this via Pinterest and made it today – so easy and delicious! Everyone loved it. I may try to bake it in a muffin tin next time for ease of serving. Definitely a winner!

  10. says

    What a great idea for bread ingredients. You can’t beat the combination of mozzarella, basil, and tomatoes. Looks delicious!! Great post!

    • lyuba says

      It’s preferred but not a must, Di. Bread flour has more protein than all purpose and gives bread a better, more desirable texture. Since it’s a quick bread and not a yeast bread, you should be ok using just all purpose flour.
      Enjoy it and let me know how you like it!

  11. Patti Millard says

    very disappointed in this bread. All the good ingredients in it and it had absolutely NO flavor. I would not recommeanyone waste the time or money buying the ingredients for it…. From a scale of 1 to 10, I would give it a -20.

  12. meghan says

    Made this today for our lunch, while quite delucious (especially dipped into Italian herbed olive oil) it seemed to be missing something. I think next time (there WILL be a next time!) I will tty addkbg sone prosciutto.

    • lyuba says

      Bread flour is usually pretty widely available at stores but I’m not sure where you are. You can use all purpose flour instead and it will just slightly affect the texture (I don’t believe that the effect will be big since it’s not a yeast bread.)
      You can also read this great article on bread flour :) http://bakingbites.com/2012/09/what-is-bread-flour/
      Thank you and I hope you enjoy it!!

  13. Kiki says

    Wanted you to know, made this bread with dinner when the in-laws came to visit. Was a huge success. Getting ready to make again only a sweet version with diced apples and fresh cranberries. We’ll see how it goes. Thanks for sharing the recipe!

    • lyuba says

      Wonderful! I’m so happy you liked it! I have a couple of breads here that are sweet, so you can check those recipes for a point of reference. Thank you, Kiki!

  14. Carole M says

    I came across your website a few months ago and bookmarked this bread. I finally got around to making it yesterday and it was fabulous. Thanks for posting!!

  15. Carole says

    I’d love to make some of these dishes, but just don’t get the cup system. How can a cup of flour be the same weight as a cup of oil, for example? And what size cup?. Why can’t you use kilograms or grams and litres or millilitres or at a push even ounces pounds and pints? It would be so much easier for us precise Europeans! Thanks.

    • lyuba says

      Hi Carole!
      I wish that every country used the same measurement system. Being from Russia, I started learning on the metric system, but that was many, many years ago and most of my cooking education has been in the US. This is the measurement system that I use now. We use measuring cups which are broken down in 1, 3/4, 1/2 and 1/4 cups and measuring spoons, like a tablespoon or a teaspoon. A cup equals to 8 oz. 8 oz converts to 226.8 grams.
      Like I said, it’s unfortunate that countries have to use a different measurement system. I wish they didn’t.

  16. Amy says

    Hi, just wondering if I could make this bread ahead of time and freeze it? And then what would be the best way to defrost? Thanks!

    • lyuba says

      I’m afraid that I’m not much help with this question, Amy. I’ve never frozen any bread before and I actually don’t freeze meals much. I would imagine that freezing it will add extra moisture to the bread when you defrost it, it might make it soggy.
      Sorry, I couldn’t give you a better answer!

  17. Jan says

    I know this is a little late I only just discovered this blog and recipe and I’m sorry my first post is to correct your information, but Weight does not always equal Volume.

    On February 6, 2014 at 6:13 pm
    You replied:

    Hi Carole!
    I wish that every country used the same measurement system. Being from Russia, I started learning on the metric system, but that was many, many years ago and most of my cooking education has been in the US. This is the measurement system that I use now. We use measuring cups which are broken down in 1, 3/4, 1/2 and 1/4 cups and measuring spoons, like a tablespoon or a teaspoon. A cup equals to 8 oz. 8 oz converts to 226.8 grams.

    But that information is not entirely correct. It’s important to note that weight and volume are not always equal, cannot always be interchanged and must be specific to the ingredient. One cup of flour weighs 4 1/2 ounces or 127.573 grams, however, if you needed to measure marshmallows, it would only take 7 regular marshmallows to make 1 cup, but you need about 32 or approximately 4 1/2 cups if you were to weigh out 8 ounces.

    Liquids are an entirely different matter and require a different measuring cup as well. While the standard conversion of 1 cup (8 liquid ounces) of water is about 250 ml, it actually weighs 242. grams and 1 cup of milk weighs 246 grams.

    So regardless of the ingredient, it’s always better to weigh and measure accurately and not assume that weight and volume are interchangeable.

    *S* As for the above recipe, I’m on my way to the store to get the ingredients so I can make it this weekend! Thanks!

  18. Linda A. says

    I can’t wait to try this. But I have never seen bread flour here (I live in Mexico). Can I substitute something more usual?
    Thanks,
    Linda

    • lyuba says

      I’m sorry that you don’t have bead flour where you live! Bread flour has a higher protein content in it for a better result and rise. You can just use all purpose flour and I don’t think that the result will be extremely noticeable since it’s not a yeast bread.
      Thank you! I hope it works out for you :)

    • lyuba says

      Vimala,
      It’s hard to substitute eggs in this bread. I would suggest getting an actual egg substitute from the store and trying it. I don’t guarantee the results though. I’m sorry. I’m not familiar with egg substitutes, I’ve only substituted eggs in sweet baking, with banana or applesauce but not in savory. The texture does change a lot in sweets thought.
      Sorry that I wasn’t too much help!

  19. Scot Lane says

    I have been baking for over Forty years now. I will say this one of my most favorite recipes. Just screams (Spring Time). Thank You for sharing it with us.

  20. says

    This looks amazing! I want to make this for my husband and I also want to try to modify it slightly to make it gluten free.
    I have shared this recipe on my Pinterest boards as well.
    Thanks,
    Linda

  21. Kjbhanssen says

    Doubled the recipe and substituted oven roasted heirloom cherry tomatoes for the sun dried and it turned out great. Currently have two loaves in the oven with sliced jalapeños and cheddar cheese in place of the cap reuse ingredients. We will see how it turns out.

  22. Sayeeda says

    Look so nice. I av tried one today. Seems good but i leave it too longer in oven. I fear that it may still remain a bit uncook in the middle. Anyway i wll surely try it again very soon. Thanks

  23. Doris says

    THis looks delicious…quick questions about the cheese– can shredded mozzarella be used instead ??? if so , how much ??? our very small town does not havefresh mozzarella …if I find it in a nearby larger city would I leave the cheese cubes ‘ whole ‘ or should I chop them into smaller pieces ??/ thanks so much !!

    • lyuba says

      I’m sorry for the delayed response, Doris. You can definitely try substituting shredded mozzarella. You won’t get bigger chunks of cheese but the taste will still be there.
      Thank you :)

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