Sun-dried tomato & provolone bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 2 | tablespoons | Vegetable shortening; room temp |
| 2 | tablespoons | Olive oil from tomatoes |
| 2 | tablespoons | Sugar |
| 2 | cloves | Garlic; minced |
| 2 | larges | Eggs; lightly beaten |
| 1¼ | cup | Buttermilk |
| 2½ | cup | All-purpose flour |
| 2 | teaspoons | Baking powder |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 5 | ounces | Provolone cheese; grate |
| ½ | cup | Scallions; slice thin |
| 2 | tablespoons | Fresh parsley; minced |
| ¾ | teaspoon | Coarsely ground pepper |
| ⅓ | cup | Sun-dried tomatoes; chopped not oil-packed |
| ⅓ | cup | Pine nuts; lightly toasted |
Directions
Preheat the oven to 350~. Grease 3 small loaf pans (5-1/2x3x2-¼").
In a small bowl, whisk together the shortening, oil and sugar until smooth. Add the garlic, eggs and buttermilk; whisk until the mixture is well combined. Set aside. In a large bowl, sift together the flour, baking powder, salt and baking soda. Mix in the cheese, scallions, parsley, pepper and tomatoes. Make a well in the center and add the buttermilk mixture and pine nuts. Stir until just combined. Pour the batter into the prepared loaf pans and smooth the tops. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Set the pans on wire racks and allow the loaves to cool in the pans for about 10 minutes. Loosen the edges with a knife and turn the loaves out onto the racks to cool completely. Well-wrapped in foil and chilled, the loaves will keep for up to 4 days. Source: Sun-Dried Tomatoes! (wrv)