Best Sun Dried Tomato And Provolone Bread Recipes

SUN-DRIED TOMATO AND PROVOLONE BREAD

Steps:

• 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. 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. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. 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 350°F. oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.

SUN-DRIED TOMATO AND PROVOLONE BREAD

Steps:

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