Sun-Dried Tomato And Olive Quick Bread Recipe

Name: Sun-Dried Tomato And Olive Quick Bread
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 dried rosemary, crumbled; 1 teaspoon black pepper; 1/2 cup sun-dried tomato, drained and chopped (packed in oil); 2 tablespoons oil (Reserves of the tomatoes in oil); 2 large eggs; 1 1/2 cups 2% low-fat milk; 3 tablespoons vegetable shortening, melted and cooled; 1/2 cup kalamata olive, pitted and chopped; 2 tablespoons capers, minced; 1/2 cup fresh parsley, minced; 1 cup parmesan cheese, grated

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 dried rosemary, crumbled
1 teaspoon black pepper
1/2 cup sun-dried tomato, drained and chopped (packed in oil)
2 tablespoons oil (Reserves of the tomatoes in oil)
2 large eggs
1 1/2 cups 2% low-fat milk
3 tablespoons vegetable shortening, melted and cooled
1/2 cup kalamata olive, pitted and chopped
2 tablespoons capers, minced
1/2 cup fresh parsley, minced
1 cup parmesan cheese, grated

1
preheated oven to 350u00b0F.
2
Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
3
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.
4
In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
5
Add the flour mixture, and stir the batter until it is just combined. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
6
Divide the batter among 2 buttered and floured regular sized loaf pans.
7
Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
8
Remove the breads from the pans and let them cool, right sides up, on a rack.

753

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 17 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 Quick Bread 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 Quick Bread

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