Sun-Dried Tomato Provolone Bread |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 18 |
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This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees. Ingredients:
1/3 cup oil-packed sun-dried tomatoes |
2-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons sugar |
1-1/4 teaspoons dried basil |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/2 teaspoon coarsely ground pepper |
2 eggs |
1-1/4 cups buttermilk |
3 tablespoons canola oil |
1 cup (4 ounces) shredded provolone cheese |
1/4 cup minced fresh parsley |
Directions:
1. Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside.
2. In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes.
3. Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).
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