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
- 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.
- 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.
- 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).