Asiago Cheese Cannabis and Sundried Tomato Bread
Perfect quick bread with asiago cheese, sun dried tomato and cannabutter
Servings: 0 people
Cost: 25 +/-
Equipment
- 9x5 inch loaf pan
- Whisk
- Mixing Bowl
- Food Processor
- Pastry cutter
- measuring cups & spoons
Ingredients
- 1 cup buttermilk
- 2 large eggs
- 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tbsp granulated sugar
- 1 tsp salt
- 1/4 tsp fresh ground pepper
- 1/4 cup fresh basil or pastry
- 5 tbsp unsalted cannabutter cold and cubed
- 1 1/2 cups shredded asigao cheese
- 1/3 cup chopped sundried tomatoes (oil packed)
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5 inch loaf pan with butter or nonstick spray.Whisk the buttermilk and eggs together until combined.
- Whisk the flour, baking powder, baking soda, garlic powder, sugar, salt, pepper, and basil/parsley together in a large bowl or pulse together in a large food processor. Add the cubed cannabutter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Cut/pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
- Stir in the cheese and sun-dried tomatoes until combined, then pour in the buttermilk mixture and stir to combine. Batter is thick, chunky, and sticky.
- Pour/spread batter into prepared pan. Feel free to lightly sprinkle with additional fresh pepper and/or cheese. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool bread on a wire rack for at least 10 minutes. Enjoy!