Cheese and Tomato Bread

Bread is an exciting area of exploration, you can almost use anything in bread to give it a zing anyway here is a recipe that is going to take your bread making to another level..

what you will need will be a 9" x 5" Loaf pan and the ingredients of course

2 cloves garlic chopped, crushed and mashed
1/3 cup pine nuts or chopped pistachios toasted
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
2 teaspoons baking powder
1/3 cup sun-dried tomatoes (Soak in 1/4 cup of Olive Oil)
6 chopped spring onions (just the green part) or a bunch of chopped chives
5 ounces of semi firm crumbly cheese (there are many suitable cheeses but go for something that you like the flavour of.)
2 teaspoons fresh rosemary
3/4 teaspoon ground black pepper
2 1/2 tablespoons Muscobado sugar
2 eggs
1 1/4 cups Buttermilk. (If you cannot get buttermilk then use full cream milk and add 1 1/4Tablespoons of white vinegar or lemon juice into your full fat milk and allow to stand for 5 minutes then use).


Directions

get the oven on and up to 350 degrees F (175 degrees C). and Lightly grease the Loaf pan.
In a large mixing bowl, sift together the flour, baking powder. Add the chopped sun-dried tomatoes, green onions, crumbled cheese, rosemary, black pepper and toasted nuts and mix them up.
(Add the salt to the mashed garlic and give it a really good mash to really separate the garlic fibres).
In a second mixing bowl, cream together the olive oil and the sugar. Mix in the eggs, the mashed salt and garlic, and the full fat or buttermilk.
Now slowly pour the second bowl content into the first stiring well and combine all of the ingredients. Once all is combined pour the mix into the greased loaf pan.
Bake for 45 to 50 minutes in the preheated oven. Test as you would for a cake to test if all is cooked by inserting a toothpick into the center of the loaf and it should come out clean.
Cool the loaf in the pan for about 5 minutes and then turn it out onto a cooling tray.