Sun Dried Tomato Provolone Bread

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Drain tomatoes, reserving 2 T oil.
  • Chop tomatoes and set aside.
  • In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.
  • In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.
  • Stir in dry ingredients just until moistened.
  • Fold in cheese, parsley and sun dried tomatoes.
  • Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.
  • Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  • Cool for 10 minutes before removing from pans to wire racks.
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