Sun-Dried Tomato and Provolone Bread

Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This bread is so packed full of flavor. It smells and tastes like heaven.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

This bread smells and tastes absolutely heavenly! With a bowl of soup it is a perfect meal! My 3 coworkers raved about this bread! The directions are abit hard to follow, but I figured it out and was rewarded with a scrumptious loaf of bread!

Michelle S. March 24, 2003

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a