Sun-dried tomato and provolone bread

1 Servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
2 teaspoons Double-acting baking powder
1¼ teaspoon Salt
½ teaspoon Baking soda
1 cup Grated provolone
½ cup Thinly sliced scallion
2 tablespoons Minced fresh parsley leaves
¾ teaspoon Dried rosemary, crumbled
¾ teaspoon Coarsely ground pepper
⅓ cup Drained and chopped sun-dried tomatoes, reserving 2 packed in oil
1 tablespoon The oil
2 tablespoons Vegetable shortening at room temperature
2 tablespoons Sugar
2 Garlic cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork
2 larges Eggs, beaten lightly
1¼ cup Buttermilk
⅓ cup Pine nuts, toasted lightly

Directions

Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together the shortening, the reserved sun-dried tomato oil, and the sugar until the mixture is smooth, add the garlic, the eggs, and the buttermilk, and blend the mixture until its combined well.

Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5¾ by 3 ¼ by 2-inch loaf pans, smooth the tops, and bake the loaves in the middle of a preheated 350 degree oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

Yield: 3 loaves

NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8856 Posted to MC-Recipe Digest V1 #557 by Angele Freeman <jfreeman@...> on Apr 7, 1997

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