Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Caprese Quick Bread

 
One serving costs about $0.43

$0.43 per serving

19 people like this recipe

19 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 vegetarian,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:23%

Spoonacular Score: 23%

 

Caprese Quick Bread takes around around 45 minutes from beginning to end. This recipe serves 12 and costs 43 cents per serving. This breakfast has 118 calories, 5g of protein, and 5g of fat per serving. This recipe is liked by 19 foodies and cooks. This recipe from Foodista requires egg, flour, sundried tomatoes, and salt. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is rather bad. Similar recipes are Quick Caprese Salad, Quick and Easy Caprese Salad, and Quick Roasted Tomato Caprese Pasta Salad.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Quickbread. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 cups
0.75 cups flour
flour
0.75 cups
0.75 cups white whole wheat flour
white whole wheat flour
1 Tbsp
1 Tbsp baking powder
baking powder
0.5 tsps
0.5 tsps salt
salt
1 Tbsp
1 Tbsp dried basil
dried basil
4 oz
4 oz shredded mozzarella cheese
shredded mozzarella cheese
1 Tbsp
1 Tbsp olive oil
olive oil
1
1  whole egg
whole egg
1 cup
1 cup non-fat milk
non-fat milk
0.25 cups
0.25 cups diced sundried tomatoes
diced sundried tomatoes
0.75 Tbsps
0.75 Tbsps butter
butter
0.75 cups flour
0.75 cups
flour
0.75 cups white whole wheat flour
0.75 cups
white whole wheat flour
1 Tbsp baking powder
1 Tbsp
baking powder
0.5 tsps salt
0.5 tsps
salt
1 Tbsp dried basil
1 Tbsp
dried basil
4 oz shredded mozzarella cheese
4 oz
shredded mozzarella cheese
1 Tbsp olive oil
1 Tbsp
olive oil
1  whole egg
1
whole egg
1 cup non-fat milk
1 cup
non-fat milk
0.25 cups diced sundried tomatoes
0.25 cups
diced sundried tomatoes
0.75 Tbsps butter
0.75 Tbsps
butter

Equipment

loaf pan
loaf pan
toothpicks
toothpicks
wire rack
wire rack
bowl
bowl
oven
oven
loaf pan
loaf pan
toothpicks
toothpicks
wire rack
wire rack
bowl
bowl
oven
oven


Instructions

Heat oven to 350. Spray a 9x5x3 loaf pan or two mini bread pans with cooking spray. Stir together flours,cheese, baking powder, basil and salt in medium bowl. Add olive oil, egg and milk, stir till combined. Fold in sundried tomatoes. Pour into pan, drizzle melted butter over top of bread. (Bread will be thick, flatten it out with your fingers) Bake 30 minutes for mini loaf pans and 40 50 minutes for large loaf pan, or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan to wire rack. Cool 30 minutes before slicing, if you can control yourself!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.43
Ingredient
¾ cups flour
¾ cups white whole wheat flour
1 Tablespoon baking powder
1 Tablespoon dried basil
4 ounces shredded mozzarella cheese
1 Tablespoon olive oil
1 whole egg
1 cup non-fat milk
¼ cups diced sundried tomatoes
¾ Tablespoons butter
Price
$0.12
$0.19
$0.09
$0.34
$1.74
$0.17
$0.24
$0.42
$1.79
$0.09
$5.19

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
118 Calories
5g Protein
4g Total Fat
14g Carbs
2% Health Score
Limit These
Calories
118
6%

Fat
4g
7%

  Saturated Fat
2g
13%

Carbohydrates
14g
5%

  Sugar
2g
2%

Cholesterol
23mg
8%

Sodium
183mg
8%

Get Enough Of These
Protein
5g
11%

Phosphorus
147mg
15%

Calcium
134mg
13%

Selenium
6µg
9%

Vitamin B2
0.13mg
8%

Vitamin K
7µg
7%

Potassium
249mg
7%

Iron
1mg
7%

Manganese
0.14mg
7%

Vitamin B12
0.35µg
6%

Vitamin B1
0.09mg
6%

Fiber
1g
6%

Folate
20µg
5%

Zinc
0.54mg
4%

Vitamin B3
0.72mg
4%

Vitamin A
169IU
3%

Magnesium
13mg
3%

Copper
0.06mg
3%

Vitamin D
0.37µg
2%

Vitamin B5
0.23mg
2%

Vitamin E
0.29mg
2%

Vitamin B6
0.03mg
2%

Vitamin C
0.9mg
1%

covered percent of daily need

Related Recipes