Sun-Dried Tomato Provolone Bread Recipe

Sun-Dried Tomato Provolone Bread Recipe photo by Taste of Home

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This savory quick bread, which was passed down from my mother, is packed with great flavors. It not only goes well will soups and chowders, but makes a delicious accompaniment to beef and chicken entrees.—

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Sun-Dried Tomato Provolone Bread Recipe

Prep: 30 min. Bake: 40 min. + cooling

Yield: 18 Servings

30 40 70

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 eggs
1-1/4 cups buttermilk
3 tablespoons canola oil
1 cup (4 ounces) shredded provolone cheese
1/4 cup minced fresh parsley

Directions

Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside.
In a large bowl, combine the flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk the 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 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 mini loaves (6 slices each).

Nutritional Facts 1 slice equals 121 calories, 5 g fat (2 g saturated fat), 29 mg cholesterol, 298 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Sun-Dried Tomato Provolone Bread in Taste of Home Christmas Annual Annual 2012, p50