SUN-DRIED TOMATO AND PROVOLONE BREAD

Sun-Dried Tomato and Provolone Bread image

Provided by The Range Rover

Time 1h5m

Yield 1 loaf

Number Of Ingredients 16

Previous Next

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

Steps:

Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside.
Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside.
Combine the flour, and the next 3 ingredients stir well.
Add the tomatoes, cheese and next 4 ingredients stir well.
Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth.
Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended.
Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top.
Bake 350F for 45 to 50 minutes or until golden.
Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.