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Tomato Bread II

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Tomato Bread II

Directions

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Ingredients :

  • 2 cloves garlic
  • ⅓ cup pine nuts
  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons salt
  • 2 teaspoons baking powder
  • ⅓ cup sun-dried tomatoes packed in oil
  • drained and diced
  • 1 bunch green onion
  • chopped
  • 5 ounces provolone cheese
  • shredded
  • 2 teaspoons fresh rosemary
  • ¾ teaspoon coarsely ground black pepper
  • 2 tablespoons shortening
  • 2 tablespoons white sugar
  • 2 eggs
  • 1 ¼ cups buttermilk
  • Methods :

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 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 onto a wire rack to cool completely.
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