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 )
  • 1 1/4 cup of all purpose flour
  • 1 cup of bread flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 tsp of salt
  • 3 1/2 to 4 oz of cubed, fresh mozzarella cheese
  • 2 tbs of chopped fresh basil
  • 1/3 cup of chopped sun-dried-tomatoes (not packed)
  • 2 eggs
  • 2 1/2 tbs grape-seed oil (can use extra virgin olive oil)
  • 1 1/4 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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I will be sharing this recipe at the wonderful parties in my party tab + Weekend Potluck and Rattlebridge Farm.  Swing by and link up your own projects!

Remember to come back and link up to my party on Saturday night!!

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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. I’d love to try that! Have fun at your mom’s!

  2. This recipe sounds great! I’m assuming that the buttermilk is 1&1/4 cups. Just wanted to make sure. =)

  3. 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! ;))

  4. This looks and sounds delicious!!!

  5. This looks excellent! I’ve pinned it and will have to try it!

  6. Yum! This bread sounds absolutely amazing. Pinning and can’t wait to try :)

  7. YUM YUM YUM!! Amazing recipe, thank you so much for sharing! This seems like a perfect Summer bread for a dinner :-) Pinning now!

    Hannah ♫
    Sew Lah Tea Dough

  8. Wow, that looks sensational! Pinning this as a reminder to make this. Lovely post…

  9. 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

  10. That looks so delish, plus colorful, and great pics. love it. Hugs, jen

  11. This is absolutely gorgeous! Love it!

  12. This looks amazing and your pictures are always fantastic! Pinned!

  13. 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!

  14. I will have to try this – love the color!

  15. Looks awesome Lyuba; I agree Springtime is perfect for fresh herbs! :)

  16. Pretty sure this is the most gorgeous bread EVER! You’re amazing!

  17. This looks amazing!

  18. Amazing recipe!!! I so want a piece of this bread right now! It looks awesome!

  19. Oh my… I am definitely pinning this on my I Heart Caprese Stuff board! I am always looking for new ways to enjoy that combo! Saw your pix on Foodie Friday. Have a great weekend.

  20. i have bookmarked this, it looks wonderful, your pics just pop with mouthwatering delight~

  21. 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!

  22. That looks and sounds delicious!

  23. 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

  24. This looks amazing! I definitely need to try this!

  25. 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?

    • 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!)

  26. This looks scrumptious!

  27. Beautiful! I haven’t tried flavored breads yet.

    Katie
    Simple Strawberry Syrup

  28. I would love for you to link up to my TGIF Link Party! Who knows, you just might be featured next week!

    http://apeekintomyparadise.blogspot.com/2013/05/a-peek-into-my-paradise-tgif-link-party.html

    Cathy

  29. 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.

  30. I have never baked bread before also is there a possibility to substitute egg cos I don’t eat egg

    • 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.

  31. Tweeted and pinned – this looks delicious!! Can’t wait to try. :)

  32. Can you make them into muffins?

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

  33. 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!

    • 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.

  34. If your food taste anything like the pics., I just hit the mother load, wow. Thank You Princess

  35. 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!

  36. This is a gorgeous bread! I must have it. :)

  37. Just found this. Pinning! Sounds delicious!
    Blessings,
    Nici

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

  39. Must bread flour be used? Or is there a substitute?

    • 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!

  40. 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.

  41. OH my, that is MY kind of bread–that looks amazing!!!

  42. 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.

  43. Mary Heavrin says:

    I am allergic to yeast and this sounds like a perfect substitute.

  44. What could I use as a substitute for bread flour? I don’t think I can get that here. Great recipe, and thanks so much for sharing with us all.

    • 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!!

  45. 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!

    • 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!

  46. This sounds so good!! I love caprese but never thought of adding it into bread! Fabulous idea!

  47. 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!!

  48. 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.

    • 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.

  49. 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!

    • 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!

  50. Yuuum! Not only could I eat this as a snack all by its lonesome, but it’s great for dunking into soup, stew or chili!

  51. 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!

Trackbacks

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  11. […] This is one of my absolute favorite dishes. Caprese is one of my favorite savory flavor combinations and tortellini is my guilty pleasure. I’ve made so many caprese dishes in the past and this one is my favorite (it would actually be tied with my savory  Bread). […]


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