Sun-Dried Tomato and Provolone Bread

Submitted by The Range Rover

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

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Yields: 1 loaf

ingredients

• 1⁄3 cup sun-dried tomato packed in oil
• 2 garlic cloves
• 2 1⁄2 cups all-purpose flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1 1⁄4 teaspoons salt
• 1 cup provolone cheese, shredded
• 1⁄2 cup green onion, finely chopped
• 2 teaspoons fresh parsley, minced
• 1 teaspoon fresh rosemary or 1 teaspoon dried rosemary, crumbled
• 3⁄4 teaspoon of coarsley ground black pepper
• 2 teaspoons shortening
• 2 teaspoons sugar
• 2 large eggs, lightly beaten
• 1 1⁄4 cups buttermilk
• 1⁄3 cup pine nuts, chopped

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

[Michelle S.]

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!