Sun Dried Tomato Provolone Bread

This savory Sun Dried Tomato Provolone Bread is packed with wonderful flavors! Serve it with soups and chowders for a delicious accompaniment!

1/3 cup oil-packed sun-dried tomatoes

2 1/4 cups all-purpose flour

2 tsp. baking powder

2 tsp. sugar

1 1/4 tsp. dried basil

1 tsp. salt

1/2 tsp. baking soda

1/2 tsp. coarsely ground pepper

2 eggs

1 1/4 cups buttermilk

3 Tbsp. canola oil

1 cup shredded provolone cheese

1/4 cup minced fresh parsley

Preheat oven to 350 degrees.

Drain tomatoes, reserving 2 Tbsp. oil. Chop tomatoes and set aside.

In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper.

In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil.

Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes.

Transfer to 3 greased 5 3/4 x 3 x 2 inch loaf pans.

Bake 40-45 minutes or until a toothpick inserted in center comes out clean.

Cool 10 minutes before removing from pans to wire racks.

Makes 3 mini loaves (6 slices each)

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