Sundried Tomato Asiago Quick Bread- Sally's Baking Challenge

 This savoury quick bread is made without yeast and is a snap to put together. Packed full of delicious sweet sundried tomato flavour and salty asiago cheese; this is the perfect addition to a brunch, or a nice hearty soup.

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Sunday was Fathers Day here in Canada and we celebrated with my SO's family. It also happened to be the Italy VS Wales game for the Euro Cup, so we all got together to watch. Since the game started at noon, I decided to bring the fixings for a quick Sunday brunch. I baked this gorgeous quick bread before leaving and brought everything needed to make a crustless quiche and breakfast links. 

Brunch was so delicious, but the star was definitely this quick bread. Beautifully fluffy with a flaky exterior, this bread is studded with sweet sundried tomato pieces and salty asiago cheese. Everyone really enjoyed this flavourful bread and my SO's Nana even took some home. It was the perfect pairing to my caramelized onion and mushroom crustless quiche and savoury breakfast sausage links.

What is Sally's Baking Challenge? 

It is a free series being offered by one of my favourite bloggers Sally's Baking Addiction. She started the series in 2017 and anyone who signs up will receive a new recipe to try, on the first of every month. The purpose of the challenge is to try something new and perhaps challenging. At the end of the month, Sally and her team choose a winner (at random) from all of those submitted their photos of their dishes. Sally also shares a recap, at the end of the month, on her blog of everyone's creations. 

What is quick bread?

Quick breads include a variety of baked goods such as scones, cornbread, biscuits, muffins and sweet loaf breads like banana bread and zucchini bread. This is a quick loaf bread, that is made using savoury ingredients rather than sugar and fruit.

What is the difference between Quick Bread and Yeast Bread?

The difference between quick bread and yeast bread is the leavening. Quick breads use chemical leavening agents such as baking soda and/or baking powder, while yeast breads use yeast- a living cell organism that grows with proper food (sugar), moisture and warmth.

Yeast breads take time to rise, with the yeast feeding and growing, while quick breads rise while baking and do not need proofing/rising time; which means they can be made "quickly".

What ingredients are needed to make a Savoury Quick Bread?

Most quick breads start with the same 5 common ingredients- flour, leavening (baking soda/baking powder), eggs, fat (butter or oil) and liquid (milk). The remaining ingredients vary on taste and preference, and enhance the texture and flavour. In this recipe there is the addition of cheese, sundried tomato, and herbs.

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Equipment needed to make this recipe

• 9x5 inch loaf pan
• parchment paper
• mixing bowl
• large glass measuring cup
• pastry cutter
• measuring cups
• measuring spoons
• spatula or wooden spoon
• cutting board
• sharp knife
• wire cooling rack

Sundried Tomato Asiago Quick Bread
adapted from Sally's Baking Addiction

1 C buttermilk, cold (or add 1 Tbs vinegar to 1 C milk)
2 eggs
2 C all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp garlic powder
2 Tbs minced garlic
1 tsp basil paste
1/2 tsp dried basil|
1 Tbs sugar
1 tsp sea salt
1/4 tsp fresh ground pepper
1/4 C fresh parsley, chopped
5 Tbs butter, cold and cubed
1 1/2 C asiago cheese, shredded
1/3 C oil packed sundried tomatoes, chopped

Preheat oven to 350 degrees F. Grease loaf and and line with parchment paper.

In a glass measuring cup, combine the butter milk and eggs, whisking together until well combined. Set aside.

In a mixing bowl, combine the flour, baking powder, baking soda, garlic powder, dried basil, sugar, salt and black pepper. Using a wire whisk, mix to combine. 

Add in the butter and using a pastry cutter, or clean hands, cut butter into the dry ingredients until coarse crumbs form. 

Stir in the cheese, sun-dried tomatoes and parsley, then pour in the buttermilk mixture, also adding the minced garlic and basil paste.

Stir until just combined; the batter will be thick and chunky.

Pour batter into prepared loaf pan and bake for 50 minutes, until a toothpick inserted comes out clean and top is beautifully browned.

Cool loaf in pan on a wire rack for 10 minutes; before removing from pan and slicing if desired.