Description
Picture this: it’s a bustling Saturday morning, and you’re expecting friends for brunch. You want something special, something that says “I put thought into this,” but you don’t have hours to spend kneading and waiting for dough to rise. That’s exactly how this recipe came to life in my kitchen three summers ago. I had an abundance of cherry tomatoes from my garden, fresh mozzarella that was about to expire, and a bunch of basil that was practically begging to be used.
Ingredients
Ingredients You’ll Need:
For the Bread Base:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 cup whole milk
- 1/3 cup olive oil (extra virgin preferred)
- 2 large eggs, room temperature
- 2 tablespoons honey
For the Caprese Elements:
- 1 1/2 cups cherry tomatoes, halved and lightly salted
- 8 oz fresh mozzarella, cubed into 1/2-inch pieces
- 1/3 cup fresh basil leaves, chopped
- 2 tablespoons fresh basil leaves, whole (for topping)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons balsamic glaze (optional, for drizzling)
Instructions
Preparation Phase: Begin by preheating your oven to 375°F (190°C). Grease a 9×5-inch loaf pan generously with butter or cooking spray, then lightly dust with flour, tapping out any excess. This extra step ensures your beautiful bread will release perfectly from the pan.
Cut your cherry tomatoes in half and place them in a colander. Sprinkle with about 1/2 teaspoon of salt and let them drain for 15 minutes. This crucial step removes excess moisture that could make your bread soggy while concentrating the tomato flavor.
Creating the Batter: In a large mixing bowl, whisk together the flour, baking powder, salt, black pepper, garlic powder, and dried oregano. Make sure everything is well combined – this dry mixture is the foundation of your bread’s structure and flavor.
In a separate bowl, whisk together the milk, olive oil, eggs, and honey until smooth and well combined. The honey adds a subtle sweetness that balances the savory elements beautifully, while the olive oil contributes to the bread’s tender texture and authentic Italian flavor profile.
The Magic Moment: Create a well in the center of your dry ingredients and pour in the wet mixture. Using a wooden spoon or rubber spatula, gently fold the ingredients together until just combined. The key here is restraint – overmixing will result in a tough, dense bread. The batter should look slightly lumpy, and that’s perfectly fine.
Pat the drained tomatoes dry with paper towels, then gently fold them into the batter along with the cubed mozzarella and chopped fresh basil. The ingredients should be evenly distributed but don’t worry about perfection – some variation adds to the rustic charm.
Baking to Perfection: Transfer the batter to your prepared loaf pan, spreading it evenly. Sprinkle the top with grated Parmesan cheese and arrange the whole basil leaves decoratively across the surface. These will become beautifully crispy and aromatic during baking.
Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs attached. The bread should spring back lightly when touched, and you might even hear a faint crackling sound as it cools – that’s the sign of a perfectly baked loaf.
Notes
Q: Can I make this bread gluten-free? A: Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
Storage and Freshness Questions
Q: How long does this bread stay fresh? A: Properly stored at room temperature, it stays fresh for 3-4 days. Wrap tightly in plastic wrap or store in an airtight container.
Q: Can I freeze this bread? A: Absolutely! Wrap the cooled bread in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Ingredient Substitution FAQs
Q: What if I don’t have buttermilk? A: Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let sit for 5 minutes before using.
Q: Can I add other ingredients to this recipe? A: Yes! Sun-dried tomatoes, roasted red peppers, or pine nuts make excellent additions. Add up to 1/2 cup total of additional ingredients.
Troubleshooting Questions
Q: Why is my bread soggy? A: This usually happens when tomatoes aren’t properly drained or when fresh mozzarella contains too much moisture. Always pat ingredients dry before adding to batter.
Q: Can I make mini loaves instead? A: Certainly! Divide batter among 4 mini loaf pans and reduce baking time to 25-30 minutes.
Q: Is this bread suitable for vegetarians? A: Yes, this recipe is completely vegetarian-friendly.