1 1/4 cups of flour
1 cup of bread flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt 4ish or more is always better of fresh mozzerella
3 tablespoons of fresh bail
1/2 cup of sun dried tomoatoes
2 eggs
2 tablespoons of olive oil
1 1/4 cup of butter milk (I used powdered)
Whisk together all the dry ingredients including and powder for the powdered buttermilk.
Chop up basil and cube up the cheese.
Chop up the sun dried tomatoes and mix into flour.
Whisk together the water from the powdered buttermilk, eggs, and oil and fold into the flour mixture. Put in a loaf pan.
Bake at 425 for 30-35 min until golden and a knife comes out clean. It can be tricky to tell because the cheese might come out on the knife.
Serving warm is best.
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