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Photo for - Sun-Dried Tomato and Provolone Bread

Sun-Dried Tomato and Provolone Bread

Turn heads with this freshly baked bread.

  • Yields: 3 Loaves
  • Preparation: 85 Minutes

Ingredients

  • 2 1/2 cups (625mL) all purpose flour
  • 3/4 tsp (4mL) ground black pepper
  • 1/3 cup (75mL) sun-dried tomatoes, drained and chopped, reserve 2 tbsp of oil
  • 1 tbsp (15mL) shortening, room temperature
  • 2 garlic cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork
  • 2 eggs, beaten lightly
  • 1 1/4 cups (300mL) buttermilk
  • 1/3 cup (75mL) pine nuts, toasted lightly
  • 1/2 tsp (3mL) dried rosemary
  • 2 tbsp (30mL) parsley leaves, fresh, minced
  • 1/2 cup (125mL) scallions, thinly sliced
  • 1 cup (250mL) SALERNO - Provolone Cheese, grated
  • 1/2 tsp (3mL) baking soda
  • 1 1/4 tsp (6mL) salt
  • 2 tsp (10mL) baking powder

Instructions

  1. In a large bowl sift, together flour, baking powder, salt, and baking soda.
  2. Add the Salerno Provolone Cheese, scallions, the parsley, rosemary, pepper, and sun-dried tomatoes, and toss the mixture well.
  3. In a small bowl whisk together shortening, the reserved sun-dried tomato oil, and sugar until the mixture is smooth, and add the garlic, eggs, and buttermilk. Blend mixture until well combined.
  4. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined.
  5. 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.
  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.
Photo of - Sun-Dried Tomato and Provolone Bread

Ingredients

  • 2 1/2 cups (625mL) all purpose flour
  • 3/4 tsp (4mL) ground black pepper
  • 1/3 cup (75mL) sun-dried tomatoes, drained and chopped, reserve 2 tbsp of oil
  • 1 tbsp (15mL) shortening, room temperature
  • 2 garlic cloves, cooked in boiling water for 15 minutes, drained, peeled, and mashed with a fork
  • 2 eggs, beaten lightly
  • 1 1/4 cups (300mL) buttermilk
  • 1/3 cup (75mL) pine nuts, toasted lightly
  • 1/2 tsp (3mL) dried rosemary
  • 2 tbsp (30mL) parsley leaves, fresh, minced
  • 1/2 cup (125mL) scallions, thinly sliced
  • 1 cup (250mL) SALERNO - Provolone Cheese, grated
  • 1/2 tsp (3mL) baking soda
  • 1 1/4 tsp (6mL) salt
  • 2 tsp (10mL) baking powder