Sun-Dried Tomato And Provolone Bread
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
59
Sourness
45
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour1.25 tsps
Salt1 tsp
Baking Soda1 cup
Provolone (grated)3 tsp
Pepper (coarsely ground)2 tbsps
Sugar2 large
Egg (beaten lightly)1.25 cups
ButtermilkDirections:
1
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
2
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 it's combined well
3
Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined
4
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
5
Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack