Since we are empty nesters, I often find myself thinking... what can I cook? The problem is... I don't need to eat it. I like to cook when I can take it places.
We had an Italian theme birthday lunch at preschool this week. I found this yummy bread in an old Southern Living Homestyle Cooking cookbook. I love all of the flavors in this bread so I gave it a try.
It was perfect for our lunch. I especially like it toasted with a little butter. I loved all of the BIG flavors - sun dried tomatoes, garlic, rosemary, provolone cheese and pine nuts!
Sun-Dried Tomato and Provolone Bread (adapted from Southern Living)
In a medium bowl, mix....and set aside.
2 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp fresh parsley or 1 tsp dried
1 tsp dried rosemary, crumbled
1 1/4 tsp salt
3/4 tsp pepper
Combine in large bowl, mixing with a wire whisk,...
2 tsp of reserved sun-dried tomato oil
2 tsp shortening
2 tsp sugar
2 large eggs, lightly beaten
1 1/4 cup buttermilk
After mixed, add:
1/3 cup oil-packed sun-dried tomatoes, chopped and drained, reserving liquid
2 garlic cloves, minced
1/2 cup green onions, finely chopped
1 cup (4 oz) provolone cheese, shredded
1/3 pine nuts, chopped (I didn't chop)
Mix dry ingredients with tomato mixture. Spoon into a 8 1/2 inch x 4 inch loaf pan. Smooth the top. Bake at 350 for 45 - 50 minutes or until top is golden and center of bread is done. Removed from pan and cool on a wire rack.