Shelly's Recipe

SUN-DRIED TOMATO AND PROVOLONE BREAD

Category: Bread

2 garlic cloves
2 1/2 cups flour
2 tsp baking powder
1 1/4 tsp salt
1/2 tsp baking soda
1 cup (about 5 ozs) shredded provolone cheese
1/2 cup thinly sliced scallions
2 tbsp minced fresh parsley
3/4 tsp dried rosemary
3/4 tsp coarsely ground pepper
1/3 cup chopped drained oil-packed sun-dried tomatoes, 2 tbsp of oil reserved
2 tbsp shortening
2 tbsp sugar
2 eggs, beaten
1 1/4 cup buttermilk

Boil the garlic in enough water to cover in a small pan for 15 minutes; drain. Let cool. Peel the garlic and mash it. Set aside.

Sift the flour, baking powder, salt and baking soda into a large bowl and mix well. Add the cheese, scallions, parsley, rosemary, pepper and sun-dried tomatoes and mix well.

Combine the shortening, reserved oil and sugar. Add the mashed garlic, eggs and buttermilk and mix well. Add to the flour mixture and stir just until combined. Divide the batter among 3 greased miniature loaf pans, smoothing the tops. Bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes. Remove to a wire rack to cool completely.