Sun-Dried Tomato and Provolone Bread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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