Directions:
- Preheated oven to 350°F.
- Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
- In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
- In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
- Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
- Divide the batter among 2 buttered and floured regular sized loaf pans.
- Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
- Remove the breads from the pans and let them cool, right sides up, on a rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.21 Kcal (2170 kJ) | ||
| Calories from fat | 209.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.24g | 36% | |
|---|---|---|---|
| Cholesterol | 83.3mg | 28% | |
| Sodium | 1297.54mg | 54% | |
| Potassium | 385.74mg | 8% | |
| Total Carbs | 58.46g | 19% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 17.35g | 35% | |
| Vitamin C | 16.5mg | 28% | |
| Iron | 2mg | 11% | |
| Calcium | 411.4mg | 41% | |
| Amount Per 100 g | |||
| Calories | 244.36 Kcal (1023 kJ) | ||
| Calories from fat | 98.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.96g | 36% | |
|---|---|---|---|
| Cholesterol | 39.28mg | 28% | |
| Sodium | 611.85mg | 54% | |
| Potassium | 181.89mg | 8% | |
| Total Carbs | 27.57g | 19% | |
| Sugars | 2.78g | 24% | |
| Dietary Fiber | 1.35g | 11% | |
| Protein | 8.18g | 35% | |
| Vitamin C | 7.8mg | 28% | |
| Iron | 1mg | 11% | |
| Calcium | 194mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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