Sun-Dried Tomato And Provolone Bread

* Exported from MasterCook *

SUN-DRIED TOMATO AND PROVOLONE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sun-dried Breads
Cheese Wrv

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Waldine Van Geffen VGHC42A
2 tb Vegetable shortening -- room
-temp
2 tb Olive oil from tomatoes
2 tb Sugar
2 cl Garlic -- minced
2 lg Eggs -- lightly beaten
1 1/4 c Buttermilk
2 1/2 c All-purpose flour
2 ts Baking powder
1 1/4 ts Salt
1/2 ts Baking soda
5 oz Provolone cheese -- grate
1/2 c Scallions -- slice thin
2 tb Fresh parsley -- minced
3/4 ts Coarsely ground pepper
1/3 c Sun-dried tomatoes -- chopped
-not oil-packed
1/3 c Pine nuts -- lightly toasted

Preheat the oven to 350~. Grease 3 small loaf pans
(5-1/2x3x2-1/4"). In a small bowl, whisk together the
shortening, oil and sugar until smooth. Add the
garlic, eggs and buttermilk; whisk until the mixture
is well combined. Set aside. In a large bowl, sift
together the flour, baking powder, salt and baking
soda. Mix in the cheese, scallions, parsley, pepper
and tomatoes. Make a well in the center and add the
buttermilk mixture and pine nuts. Stir until just
combined. Pour the batter into the prepared loaf pans
and smooth the tops. Bake in the preheated oven for 45
to 60 minutes, or until a toothpick inserted in the
center comes out clean. Set the pans on wire racks and
allow the loaves to cool in the pans for about 10
minutes. Loosen the edges with a knife and turn the
loaves out onto the racks to cool completely.
Well-wrapped in foil and chilled, the loaves will keep
for up to 4 days. Source: Sun-Dried Tomatoes! (wrv)



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