Sun-Dried Tomato And Olive Breads
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
52
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Salt2 tbsps
Sugar2 large
Egg1.5 cups
Milk2 tbsps
Capers (drained bottled, minced)1 cup
Freshly Grated ParmesanDirections:
1
Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar
2
In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown
3
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
4
Stir in the sun-dried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F
5
Oven for 35 to 40 minutes, or until a tester comes out clean
6
Remove the breads from the pans and let them cool, right sides up, on a rack
7
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month
8
Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar
9
In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown
10
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
11
Stir in the sun-dried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F
12
Oven for 35 to 40 minutes, or until a tester comes out clean
13
Remove the breads from the pans and let them cool, right sides up, on a rack
14
The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month