Thursday, September 15, 2016

Sun-dried Tomato and Provolone Bread

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.

Printable Version

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