1 hr 10 mins
Recipe taken from Taste of Home Special Editions submitted by Marie Rizzio. This is wonderful bread to go along with soup.
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mini lo ...
Units: US | Metric
- 78.07 ml sun-dried tomato packed in oil
- 532.32 ml all-purpose flour
- 9.85 ml baking powder
- 9.85 ml sugar
- 6.16 ml dried basil
- 4.92 ml salt
- 2.46 ml baking soda
- 2.46 ml fresh coarse ground black pepper
- 2 eggs
- 295.73 ml buttermilk
- 44.37 ml canola oil
- 236.59 ml shredded provolone cheese
- 59.14 ml minced fresh parsley
- 1Drain tomatoes, reserving 2 T oil.
- 2Chop tomatoes and set aside.
- 3In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.
- 4In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.
- 5Stir in dry ingredients just until moistened.
- 6Fold in cheese, parsley and sun dried tomatoes.
- 7Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.
- 8Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
- 9Cool for 10 minutes before removing from pans to wire racks.
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Nutritional Facts for Sun Dried Tomato Provolone Bread
Serving Size: 1 (156 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 374.9
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 5.2 g
- Cholesterol 79.2 mg
- Sodium 902.2 mg
- Total Carbohydrate 42.3 g
- Dietary Fiber 1.8 g
- Sugars 4.1 g
- Protein 14.6 g