Sun-Dried Tomato and Olive Breads Recipe

Name: Sun-Dried Tomato and Olive Breads
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 teaspoons double-acting baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons sugar; 2 garlic cloves, minced; 1 teaspoon crumbled dried rosemary; 1 teaspoon freshly ground black pepper; 1/2 cup drained and chopped sun-dried tomatoes packed in oil (available at specialty foods shops and some supermarkets), reserving 2 tablespoons of the oil; 2 large eggs; 1 1/2 cups milk; 3 tablespoons vegetable shortening, melted and cooled; 1/2 cup chopped pitted Kalamata or other brine-cured black olives; 2 tablespoons drained bottled capers, minced; 1/2 cup minced fresh parsley leaves (preferably flat-leaved); 1 cup freshly grated Parmesan

Servings: persons

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 garlic cloves, minced
1 teaspoon crumbled dried rosemary
1 teaspoon freshly ground black pepper
1/2 cup drained and chopped sun-dried tomatoes packed in oil (available at specialty foods shops and some supermarkets), reserving 2 tablespoons of the oil
2 large eggs
1 1/2 cups milk
3 tablespoons vegetable shortening, melted and cooled
1/2 cup chopped pitted Kalamata or other brine-cured black olives
2 tablespoons drained bottled capers, minced
1/2 cup minced fresh parsley leaves (preferably flat-leaved)
1 cup freshly grated Parmesan

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 350F.
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.

687

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 cups all-purpose flour, 2 teaspoons double-acting baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Sun-Dried Tomato and Olive Breads falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sun-Dried Tomato and Olive Breads

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