Recipe by 2Bleu
These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Top Review by Sydney Mike
Absolutely great tasting, & for us a quite unique bread! We both enjoyed snacking on it, but it was also well-served with a bowl of homemade, creamy chicken noodle soup! Really enjoyed the combo of flavors! [Tagged & made in Please Review My Recipe]
- 3 cups all-purpose flour
- 2 teaspoons double-acting baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary, crumbled
- 1 teaspoon black pepper
- 1⁄2 cup sun-dried tomato, drained and chopped (packed in oil)
- 2 tablespoons oil (Reserves of the tomatoes in oil)
- 2 large eggs
- 1 1⁄2 cups 2% low-fat milk
- 3 tablespoons vegetable shortening, melted and cooled
- 1⁄2 cup kalamata olive, pitted and chopped
- 2 tablespoons capers, minced
- 1⁄2 cup fresh parsley, minced
- 1 cup parmesan cheese, grated
Directions See How It's Made
- 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.