Sun-Dried Tomato and Provolone Bread

  • Yield 12 servings

This bread is a great start to a delicious sandwich.


2 -- garlic cloves
2 1/2 cups flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup (about 5 ounces) shredded provolone cheese
1/2 cup thinly sliced scallions
2 tablespoons minced fresh parsley
3/4 teaspoon dried rosemary
3/4 teaspoon coarsely ground pepper
1/3 cup chopped drained oil-pack sun-dried tomatoes, 2 tablespoons oil reserved
2 tablespoons shortening
2 tablespoons sugar
2 -- eggs, beaten
1 1/4 cups buttermilk


  1. Boil the garlic in enough water to cover in a small saucepan for 15 minutes; drain.  Let cool.  Peel the garlic and mash in a small bowl.  Set aside.
  2. SIft the flour, baking powder, salt and baking soda into a large bowl and mix well.  Add the cheese, scallions, parsley, rosemary, pepper and sun-dried tomatoes and mix well.  Combine the shortening, reserved oil and sugar in a medium bowl and stir until smooth.  Add the mashed garlic, eggs, and buttermilk and mix well.  Add to the flour mixture and stir just until combined.
  3. Divide the batter among 3 greased miniature loaf pans, smoothing the tops.  bake at 350F for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pans for 5 minutes.  Remove to a wire rack to cool completely.


Recipe reprinted with permission from The Forward Arts Foundation’s The Swan’s Palette(Atlanta, Georgia, 2000).



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