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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

PROVOLONE SUN DRIED TOMATO AND BASIL BREAD Recipe

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This recipe for PROVOLONE SUN DRIED TOMATO AND BASIL BREAD is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ¼ cups all purpose unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly ground pepper
½ teaspoon baking soda
1 cup grated provolone cheese
1/3 cup drained, oil packed sun dried tomatoes (oil reserved and chopped)
¼ cup chopped fresh parsley
1 ¼ teaspoons dried basil, crumbled
2 eggs
3 tablespoons olive oil
1 teaspoon sugar
1 ¼ cups buttermilk
Directions:
Directions:
Preheat oven to 350°. Grease three 51/2x3 1/5x2 ¼ inch loaf pans Or use bundt pan. Combine first 5 ingredients in large bowl. Using fork, mix in provolone, tomatoes, parsley, and basil. In another bowl whisk eggs, olive oil, sugar and 2 tablespoons oil reserved from tomatoes. Mix in buttermilk. Add to dry ingredients and stir until just combined. Divide among pans.
Bake until tester comes out clean, about 50 minutes. Cool in pan(s) on rack for 5 minutes.

 

 

 

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