Description
This homemade quick bread recipe features a savory roasted red pepper and feta swirl, offering a warm loaf in under an hour without yeast.
Ingredients
Scale
- 2.75 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.75 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 0.5 cup unsalted butter, cold and cubed
- 1 cup buttermilk
- 1 cup jarred roasted red peppers, drained and finely chopped
- 0.75 cup feta cheese, crumbled
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoons feta cheese, crumbled, for garnish
- 0.25 teaspoon dried oregano, for garnish
Instructions
- Prep Oven and Pan: Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
- Make Swirl Filling: In a small bowl, combine the finely chopped roasted red peppers, crumbled feta cheese, dried oregano, garlic powder, black pepper, and olive oil. Mix well until everything is evenly combined and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and granulated sugar. Whisking ensures the leavening agents are evenly distributed.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Buttermilk and Form Dough: Pour in the buttermilk and mix with a wooden spoon or spatula until just combined. The dough will be shaggy and slightly sticky; avoid overmixing.
- Shape the Dough: Lightly flour a clean work surface and turn the dough out onto the floured surface. Gently knead it 2-3 times to bring it together into a cohesive ball. Divide the dough into two equal portions and roll each portion into a rectangle (approximately 10 x 7 inches).
- Layer and Roll Swirl: Evenly spread the filling mixture over one of the dough rectangles, leaving a small 0.5-inch border around the edges. Carefully place the second dough rectangle on top of the first, pressing down gently to seal the edges. Starting from one of the long edges, tightly roll the layered dough into a log, then gently twist it 2-3 times to create a visible swirl pattern before shaping it into an oval loaf.
- Bake and Cool: Transfer the loaf to the prepared baking sheet and bake for 30-35 minutes, or until the crust is golden brown and a wooden skewer inserted into the center comes out clean. Remove from the oven and let cool on a wire rack for at least 15-20 minutes before slicing to prevent the loaf from collapsing.
Notes
To avoid a dense loaf, do not overmix the dough after adding the buttermilk. Slicing too early can cause the loaf to collapse and make the texture gummy. For best results, ensure the baking powder is fresh.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (100 g)
- Calories: 320 calories
- Sugar: 3 g
- Sodium: 340 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 40 mg