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: 2 1/2 cups all-purpose flour; 2 teaspoons double-acting baking powder; 1 1/4 teaspoons salt; 1/2 teaspoon baking soda; 1 cup grated provolone; 1/2 cup thinly sliced scallion; 2 tablespoons minced fresh parsley leaves; 3/4 teaspoon dried rosemary, crumbled; 3/4 teaspoon coarsely ground pepper; 1/3 cup drained and chopped sun-dried tomatoes packed in oil (available at specialty foods shops), reserving 2 tablespoons of the oil; 2 tablespoons vegetable shortening at room temperature; 2 tablespoons sugar; 2 garlic cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork; 2 large eggs, beaten lightly; 1 1/4 cups, buttermilk; 1/3 cup pine nuts, toasted lightly

Servings: persons

2 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup grated provolone
1/2 cup thinly sliced scallion
2 tablespoons minced fresh parsley leaves
3/4 teaspoon dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped sun-dried tomatoes packed in oil (available at specialty foods shops), reserving 2 tablespoons of the oil
2 tablespoons vegetable shortening at room temperature
2 tablespoons sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts, toasted lightly

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 mixture until it is 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-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350F.
5
oven for 45 to 50 minutes, or until a tester comes out clean.
6
Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

1469

kcal

Calories

127

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: 2 1/2 cups all-purpose flour, 2 teaspoons double-acting baking powder, 1 1/4 teaspoons salt, 1/2 teaspoon baking soda, 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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