I really like making quick breads because... well, because they're quick. I love to eat my carbs in the form of bread, but I rarely have time to deal with the rising and kneading that goes along with yeast breads. After my recent love affair with one of the dessert breads from Don't eat Off the Sidewalk #2, I decided to make a savory version of the loaf-style quick bread. It turned out mighty good, too. I do believe I'll make this one again. my version is a garlic bread with shredded mozzarella Teese and fresh basil. I topped it with a few Roma tomato slices, but I may go further next time and add some chopped sun dried tomatoes right into the bread.
This recipe turns out two loaves (we ate one, and sent one to my dad), and the recipe here is adapted from the Cranberry Chocolate Almond Bread recipe from Don't Eat off the Sidewalk #2.
Garlic & Mozzarella Quick Bread
1 1/3 cup all purpose flour
1 1/2 cup whole wheat pastry flour
1 Tbsp baking powder
1 Tbsp baking soda
1 tsp salt
1 1/2 cup plain soy milk
2/3 cup canola oil
1/4 cup + 2 Tbsp non dairy yogurt (I used plain coconut milk yogurt)
4-5 cloves worth of minced garlic
1/2 cup shredded vegan mozzarella (I used Teese)
8-10 fresh basil leaves, cleaned and chopped into small pieces
Preheat oven to 350F. Spray two loaf pans with canola oil spray.
In a large bowl, combine the wet ingredients including the minced garlic. In a separate bowl, combine the dry ingredients. Sift or stir until well mixed. Combine the wet ingredients into the dry ingredients using a spoon or whisk. Mix until incorporated, but be careful not to overmix.
Fold in the shredded mozzarella and chopped basil. Pour batter into each loaf pan, filing each pan equally. Top the loaves with some sliced tomatoes for decoration, if you would like. I recommend using a less juicy type of tomato, like Roma.
Bake in the oven for 50 minutes, or until a toothpick inserted in the middle comes out clean. let cool before slicing.