Tomato Bread Ii
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
43
Spice
35
Sweetness
44
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cloves
Garlic1 cup
Pine Nut2.5 cups
All-Purpose Flour1.25 tsps
Salt2 tsps
Baking Powder1 bunch
Green Onion (chopped)2 tsps
Rosemary (fresh)2 tbsps
Shortening2 tbsps
White Sugar2
Eggs1.25 cups
ButtermilkDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a 9x5 inch loaf pan
3
In a small sauce pan, cover the unpeeled garlic cloves with water
4
Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside
5
Place the pine nuts on a baking sheet and toast at 350 degrees F (175 degrees C) until golden, about 10 minutes; cool and set aside
6
In a large mixing bowl, sift together the flour, salt and baking powder
7
Add the chopped sun-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts
8
In a medium mixing bowl, cream together the shortening and the sugar
9
Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk
10
Add the shortening/buttermilk mixture to the flour mixture and stir well to combine
11
Pour the batter into the prepared loaf pan
12
Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean
13
Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely