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Colette & Cassi's Country Kitchen!

Stuffed Italian Loaf

1/4 cup chopped sun-dried tomatoes
2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon dried rosemary
2 tbsp dried parsley
1 cup shredded Sharp cheddar
1/4 cup chopped green onions
1 egg
1 1/2 cups buttermilk
3 tbsp olive oil
1 clove garlic, crushed

Preheat oven to 350*F. Grease a 9 x 5 loaf pan. Whisk together the oil,
egg, and buttermilk in a small bowl. In a large bowl, whisk together flour,
sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions.
Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic
and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth
top, and tap pan on counter to remove bubbles.  Bake for 60 to 65 minutes,
until golden. Cool loaf on wire rack.  Makes a 1 1/2 pound loaf.