tomato bread ii

Ingredients

• Servings: 1
• 2 cloves garlic
• 1/3 cup pine nuts
• 2 1/2 cups all-purpose flour
• 1 1/4 teaspoons salt
• 2 teaspoons baking powder
• 1/3 cup sun-dried tomatoes packed in oil, drained and diced
• 1 bunch green onion, chopped
• 5 ounces provolone cheese, shredded
• 2 teaspoons fresh rosemary
• 3/4 teaspoon coarsely ground black pepper
• 2 tablespoons shortening
• 2 tablespoons white sugar
• 2 eggs
• 1 1/4 cups buttermilk

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5 inch loaf pan.
• in a small sauce pan, cover the unpeeled garlic cloves with water. bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside.
• place the pine nuts on a baking sheet and toast at 350 degrees f (175 degrees c) until golden, about 10 minutes; cool and set aside.
• in a large mixing bowl, sift together the flour, salt and baking powder. add the chopped sun-dried tomatoes, green onions, shredded provolone, rosemary, black pepper and toasted pine nuts.
• in a medium mixing bowl, cream together the shortening and the sugar. mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk.
• add the shortening/buttermilk mixture to the flour mixture and stir well to combine. pour the batter into the prepared loaf pan.
• bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. cool in the pan for 5 minutes and then turn a wire rack to cool completely.