Sun-Dried Tomato And Provolone Bread Recipe

Name: Sun-Dried Tomato And Provolone Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup sun-dried tomato packed in oil; 2 garlic cloves; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 1/4 teaspoons salt; 1 cup provolone cheese, shredded; 1/2 cup green onion, finely chopped; 2 teaspoons fresh parsley, minced; 1 teaspoon fresh rosemary or 1 teaspoon dried rosemary, crumbled; 3/4 teaspoon of coarsley ground black pepper; 2 teaspoons shortening; 2 teaspoons sugar; 2 large eggs, lightly beaten; 1 1/4 cups buttermilk; 1/3 cup pine nuts, chopped

Servings: persons

1/3 cup sun-dried tomato packed in oil
2 garlic cloves
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons salt
1 cup provolone cheese, shredded
1/2 cup green onion, finely chopped
2 teaspoons fresh parsley, minced
1 teaspoon fresh rosemary or 1 teaspoon dried rosemary, crumbled
3/4 teaspoon of coarsley ground black pepper
2 teaspoons shortening
2 teaspoons sugar
2 large eggs, lightly beaten
1 1/4 cups buttermilk
1/3 cup pine nuts, chopped

1
Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside.
2
Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside.
3
Combine the flour, and the next 3 ingredients stir well.
4
Add the tomatoes, cheese and next 4 ingredients stir well.
5
Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth.
6
Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended.
7
Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top.
8
Bake 350F for 45 to 50 minutes or until golden.
9
Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.

1206

kcal

Calories

Fat

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: 1/3 cup sun-dried tomato packed in oil, 2 garlic cloves, 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and more.

Yes, Sun-Dried Tomato And Provolone 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 Provolone Bread

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