Sun-Dried Tomato and Provolone Bread |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This bread is so packed full of flavor. It smells and tastes like heaven. Ingredients:
1/3 cup sun-dried tomato packed in oil |
2 garlic cloves |
2 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 1/4 teaspoons salt |
1 cup provolone cheese, shredded |
1/2 cup green onion, finely chopped |
2 teaspoons fresh parsley, minced |
1 teaspoon fresh rosemary or 1 teaspoon dried rosemary, crumbled |
3/4 teaspoon of coarsley ground black pepper |
2 teaspoons shortening |
2 teaspoons sugar |
2 large eggs, lightly beaten |
1 1/4 cups buttermilk |
1/3 cup pine nuts, chopped |
Directions:
1. Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside.
2. Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside.
3. Combine the flour, and the next 3 ingredients stir well.
4. Add the tomatoes, cheese and next 4 ingredients stir well.
5. Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth.
6. Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended.
7. Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top.
8. Bake 350F for 45 to 50 minutes or until golden.
9. Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.
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