Ingredients

• 1 cup cold buttermilk
• 2 large eggs
• 2 cups (250g) all-purpose flour (spooned & leveled)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp granulated sugar
• 1 tsp salt
• 1/4 tsp fresh ground black pepper
• 1/4 cup chopped fresh basil or parsley (or 2 tbsp each)
• 5 tbsp unsalted butter, cold and cubed
• 1 & 1/2 cups (190g) shredded asiago or parmesan cheese
• 1/3 cup chopped oil-packed sun-dried tomatoes
• 2 tbsp unsalted butter, melted, optional for top

Instructions

Preheat oven to 350°F . Grease a 9×5-inch or with butter or nonstick spray.

Whisk the buttermilk and eggs together until combined.

Whisk the flour, baking powder, baking soda, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter will be thick, chunky, and sticky.

Pour/spread batter into prepared pan. Pour melted butter evenly over the top, if using. (Adds wonderful flavor and texture on the final bread.)

Bake for about 50–60 minutes or until a toothpick inserted in the center comes out clean. Start checking at about 45 minutes. Halfway through bake time, if you notice the top is quickly browning, tent a piece of aluminum foil over the loaf pan to help the bread bake more evenly.

Cool bread in the pan set on a cooling rack for at least 10 minutes before slicing and serving, or cool completely in the pan.

Cover leftovers tightly and store bread at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Recipe by Sally’s Baking Addiction