Sun-Dried Tomato And Provolone Bread

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
2 teaspoons	10ml	Double-acting baking powder
1 1/4 teaspoons	6.3ml	Salt
1/2 teaspoon	2.5ml	Baking soda
1 cup	237ml	Grated provolone
1/2 cup	118ml	Thinly-sliced scallion
2 tablespoons	30ml	Minced fresh parsley leaves
3/4 teaspoon	3.8ml	Dried rosemary - crumbled
3/4 teaspoon	3.8ml	Coarsely-ground black pepper
1/3 cup	78ml	Drained, chopped oil-packed sun-dried
		Tomatoes
2 tablespoons	30ml	Oil from the tomatoes
2 tablespoons	30ml	Vegetable shortening - at room temperature
2 tablespoons	30ml	Sugar
2		Garlic cloves - boiled for 15
		Minutes,
		Drained, peeled, and mashed
2		Eggs - beaten lightly (large)
1 1/4 cups	296ml	Buttermilk
1/3 cup	78ml	Pine nuts - toasted lightly

Recipe Instructions

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 5 3/4- by 3 1/4- 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.

This recipe yields 3 loaves.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8856 broadcast 04-04-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.