Sun-dried tomato and provolone bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 2 | teaspoons | Double-acting baking powder |
| 1¼ | teaspoon | Salt |
| ½ | teaspoon | Baking soda |
| 1 | cup | Grated provolone |
| ½ | cup | Thinly sliced scallion |
| 2 | tablespoons | Minced fresh parsley leaves |
| ¾ | teaspoon | Dried rosemary, crumbled |
| ¾ | teaspoon | Coarsely ground pepper |
| ⅓ | cup | Drained and chopped sun-dried tomatoes, reserving 2 packed in oil |
| 1 | tablespoon | The oil |
| 2 | tablespoons | Vegetable shortening at room temperature |
| 2 | tablespoons | Sugar |
| 2 | Garlic cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork | |
| 2 | larges | Eggs, beaten lightly |
| 1¼ | cup | Buttermilk |
| ⅓ | cup | Pine nuts, toasted lightly |
Directions
Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together the shortening, the reserved sun-dried tomato oil, and the sugar until the mixture is smooth, add the garlic, the eggs, and the buttermilk, and blend the mixture until its combined well.
Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5¾ by 3 ¼ by 2-inch loaf pans, smooth the tops, and bake the loaves in the middle of a preheated 350 degree oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
Yield: 3 loaves
NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8856 Posted to MC-Recipe Digest V1 #557 by Angele Freeman <jfreeman@...> on Apr 7, 1997