Sun Dried Tomato Provolone Bread Recipe

Name: Sun Dried Tomato 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 1/4 cups all-purpose flour; 2 teaspoons baking powder; 2 teaspoons sugar; 1 1/4 teaspoons dried basil; 1 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon fresh coarse ground black pepper; 2 eggs; 1 1/4 cups buttermilk; 3 tablespoons canola oil; 1 cup shredded provolone cheese; 1/4 cup minced fresh parsley

Servings: persons

1/3 cup sun-dried tomato packed in oil
2 1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1 1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon fresh coarse ground black pepper
2 eggs
1 1/4 cups buttermilk
3 tablespoons canola oil
1 cup shredded provolone cheese
1/4 cup minced fresh parsley

1
Drain tomatoes, reserving 2 T oil.
2
Chop tomatoes and set aside.
3
In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.
4
In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.
5
Stir in dry ingredients just until moistened.
6
Fold in cheese, parsley and sun dried tomatoes.
7
Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.
8
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
9
Cool for 10 minutes before removing from pans to wire racks.

1060

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 13 ingredients. The key ingredients include: 1/3 cup sun-dried tomato packed in oil, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons sugar, and more.

Yes, Sun Dried Tomato 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 Provolone Bread

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