Description
Savory Caprese Bread is an easy Italian-inspired loaf bursting with mozzarella cheese, sun-dried tomatoes, and fresh basil. This moist, flavorful bread combines simple pantry staples with fresh ingredients to create a perfect savory snack or side dish that pairs wonderfully with soups and salads. With a tender crumb and golden crust, it’s your new favorite homemade bread recipe that’s effortless to make.
Ingredients
Scale
Wet Ingredients
- 2 large Eggs (Provide structure and moisture.)
- 1 cup Whole Milk (Can be substituted with non-dairy milk.)
- 1/4 cup Olive Oil (Can use melted butter instead.)
- 1/2 cup Plain Greek Yogurt (Can substitute with buttermilk.)
Dry Ingredients
- 2 cups All-Purpose Flour (Can use gluten-free blend.)
- 1 tbsp Baking Powder (Ensure it’s fresh.)
- 1 tsp Salt (Enhances sweetness.)
- 1 tsp Garlic Powder (Fresh garlic can be used.)
Add-ins
- 1 cup Mozzarella Cheese (Shredded or cubed.)
- 1/2 cup Sun-Dried Tomatoes (Drain well if using jarred.)
- 1/4 cup Fresh Basil (Can substitute with dried basil.)
- 1/4 tsp Black Pepper (Optional for heat.)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×4-inch loaf pan with greased parchment paper to ensure easy removal of the bread after baking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, whole milk, olive oil, and Greek yogurt until the mixture is smooth and well combined to provide moisture and structure.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder. This ensures the leavening agent and seasoning are evenly distributed.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the bread tender.
- Add Cheese and Flavorings: Fold in the shredded mozzarella cheese, sun-dried tomatoes, fresh basil, and optional black pepper evenly throughout the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing out the top for an even bake. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a dairy-free option, substitute whole milk with almond or oat milk and Greek yogurt with a non-dairy alternative.
- For gluten-free bread, use a gluten-free all-purpose flour blend that includes xanthan gum.
- Fresh garlic can be minced and added in place of garlic powder for a more intense flavor.
- Sun-dried tomatoes should be well-drained to prevent excess moisture in the batter.
- Allow the bread to cool completely before slicing to maintain structure.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
