Sun-dried tomato & provolone bread
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Sun-dried tomato & provolone bread
  Bread    Cheese  
Last updated 6/12/2012 1:25:31 AM. Recipe ID 59498. Report a problem with this recipe.
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      Title: Sun-dried tomato & provolone bread
 Categories: Sun-dried, Breads, Cheese, Wrv
      Yield: 1 Servings
           -Waldine Van Geffen VGHC42A
      2 tb Vegetable shortening; room
      2 tb Olive oil from tomatoes
      2 tb Sugar
      2 cl Garlic; minced
      2 lg Eggs; lightly beaten
  1 1/4 c  Buttermilk
  2 1/2 c  All-purpose flour
      2 ts Baking powder
  1 1/4 ts Salt
    1/2 ts Baking soda
      5 oz Provolone cheese; grate
    1/2 c  Scallions; slice thin
      2 tb Fresh parsley; minced
    3/4 ts Coarsely ground pepper
    1/3 c  Sun-dried tomatoes; chopped
           -not oil-packed
    1/3 c  Pine nuts; lightly toasted
  Preheat the oven to 350~. Grease 3 small loaf pans (5-1/2x3x2-1/4").
  In a small bowl, whisk together the shortening, oil and sugar until
  smooth. Add the garlic, eggs and buttermilk; whisk until the mixture
  is well combined. Set aside. In a large bowl, sift together the
  flour, baking powder, salt and baking soda. Mix in the cheese,
  scallions, parsley, pepper and tomatoes. Make a well in the center
  and add the buttermilk mixture and pine nuts. Stir until just
  combined. Pour the batter into the prepared loaf pans and smooth the
  tops. Bake in the preheated oven for 45 to 60 minutes, or until a
  toothpick inserted in the center comes out clean. Set the pans on
  wire racks and allow the loaves to cool in the pans for about 10
  minutes. Loosen the edges with a knife and turn the loaves out onto
  the racks to cool completely. Well-wrapped in foil and chilled, the
  loaves will keep for up to 4 days. Source: Sun-Dried Tomatoes! (wrv)

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Recipe ID 59498 (Apr 03, 2005)

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