*  Exported from  MasterCook  *
 
                    SUN-DRIED TOMATO AND PROVOLONE BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sun-dried                        Breads
                 Cheese                           Wrv
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Waldine Van Geffen VGHC42A
    2       tb           Vegetable shortening -- room
                         -temp
    2       tb           Olive oil from tomatoes
    2       tb           Sugar
    2       cl           Garlic -- minced
    2       lg           Eggs -- lightly beaten
    1 1/4   c            Buttermilk
    2 1/2   c            All-purpose flour
    2       ts           Baking powder
    1 1/4   ts           Salt
      1/2   ts           Baking soda
    5       oz           Provolone cheese -- grate
      1/2   c            Scallions -- slice thin
    2       tb           Fresh parsley -- minced
      3/4   ts           Coarsely ground pepper
      1/3   c            Sun-dried tomatoes -- chopped
                         -not oil-packed
      1/3   c            Pine nuts -- lightly toasted
 
   Preheat the oven to 350~. Grease 3 small loaf pans
   (5-1/2x3x2-1/4"). In a small bowl, whisk together the
   shortening, oil and sugar until smooth. Add the
   garlic, eggs and buttermilk; whisk until the mixture
   is well combined. Set aside. In a large bowl, sift
   together the flour, baking powder, salt and baking
   soda. Mix in the cheese, scallions, parsley, pepper
   and tomatoes. Make a well in the center and add the
   buttermilk mixture and pine nuts. Stir until just
   combined. Pour the batter into the prepared loaf pans
   and smooth the tops. Bake in the preheated oven for 45
   to 60 minutes, or until a toothpick inserted in the
   center comes out clean. Set the pans on wire racks and
   allow the loaves to cool in the pans for about 10
   minutes. Loosen the edges with a knife and turn the
   loaves out onto the racks to cool completely.
   Well-wrapped in foil and chilled, the loaves will keep
   for up to 4 days. Source: Sun-Dried Tomatoes! (wrv)
  
 
 
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