Sundried tomato and olive quick bread

1 Servings

Ingredients

Quantity Ingredient
3 cups All-Purpose Flour
2 teaspoons Double-Acting Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 tablespoons Sugar
2 Garlic Cloves, minced
1 teaspoon Crumbled Dried Rosemary
1 teaspoon Freshly Ground Black Pepper
½ cup Sundried Tomatoes*, drained and chopped
2 larges Eggs
1½ cup Milk
3 tablespoons Vegetable Shortening, melted and cooled
½ cup Kalamata Olives, chopped & pitted
2 tablespoons Bottled Capers, drained & minced
½ cup Minced Fresh Parsley Leaves
1 cup Parmesan Cheese, freshly grated

Directions

*Packed in oil.(Available at specialty food shop and some supermarkets) Reserve 2 tablespoons of the oil.

Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sundried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans and bake the breads in the middle of preheated 350 degree oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

Air date: 02/23/9

Recipe by: JOHN ASH SHOW #JA9776 Posted to MC-Recipe Digest V1 #488 by Bill Spalding <billspa@...> on Feb 28, 1997.

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