Description
This higher protein bread is savory, wholesome, and packed with flavor from sun-dried tomatoes, herbs, and cheese. Made with Greek yogurt for added protein and moisture, it’s an easy and nutritious loaf perfect for breakfast, snacking, or pairing with soups and salads.
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 1/2 cups + 2 tablespoons whole milk, divided
- 3/4 cup Greek yogurt
- 1/4 cup sun-dried tomatoes, softened in hot water, drained, and chopped
- 1 garlic clove, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- Fresh rosemary, sliced into 1-inch branches (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Line a 5”x10” loaf pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate bowl, mix 1 1/2 cups of milk with Greek yogurt until smooth.
- Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula until a sticky, thick dough forms.
- In a small bowl, combine chopped sun-dried tomatoes, minced garlic, Parmesan, and mozzarella.
- Gently fold the tomato-cheese mixture into the dough.
- Transfer the dough to the prepared loaf pan and level the top. Lay rosemary sprigs vertically along the top for garnish.
- Brush the top of the dough with the remaining 2 tablespoons of milk.
- Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if the top browns too quickly.
- Remove from oven and let cool in the pan for 10 minutes. Then lift the bread out using the parchment and cool completely on a wire rack.
Notes
- Sun-dried tomatoes should be softened in hot water for easier chopping and better texture in the bread.
- This bread can be stored covered at room temperature for up to 3 days or frozen (sliced) for up to 8 weeks.
- Use full-fat Greek yogurt for best texture and richness.
