Sun-Dried Tomato Provolone Bread Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/3 cup oil-packed sun-dried tomatoes
2-1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1-1/4 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon coarsely ground pepper
2 large eggs
1-1/4 cups buttermilk
3 tablespoons canola oil
1 cup shredded provolone cheese
1/4 cup minced fresh parsley
Instructions
Preheat oven to 350 °. Drain tomatoes, reserving 2 tablespoons 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 three greased 5-3/4x3x2-in. 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.
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