Italian Provolone Sun-Dried Tomato Bread
Submitted by: Barbara Hahn
The flavors of garlic, provolone cheese, dried tomatoes, buttermilk, & green onion are combined with bread flour to make this quick bread.
Ingredients
- 2 eggs, beaten
- 1/4 cup olive oil
- 2 Tablespoons sugar
- 2 teaspoons minced garlic
- 1 1/4 cups buttermilk
- 12 ounces bread flour (1 cup of bread flour equals about 4 1/2 oz.)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
- 4 ounces provolone cheese, shredded (1 cup)
- 2 ounces finely chopped green onions (including some tops)
- 1/4 cup snipped fresh parsley
- 1 teaspoon freshly ground black pepper
- 3 ounces sun-dried tomatoes (oil pack), drained & chopped
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Method
Preheat oven to 350 degrees. Grease bottom and sides of an 8x5" loaf pan. Set aside. In a large bowl, combine the eggs, oil, sugar, garlic and buttermilk. Stir until smooth. In another large bowl, combine the flour, baking powder, baking soda, and salt. Stir in cheese, green onions, parsley, pepper, and dried tomatoes. Add the buttermilk mixture to the flour mixture and stir until just combined. Pour the batter into the loaf pan. Smooth top with a wet spoon. Bake for 50 minutes, or until golden. Allow to cool for 10 minutes and then remove from loaf pan.
Notes:
Number of Servings: 1 loaf
Submitted by: Barbara Hahn ( See all of Barbara Hahn Recipes )
