Sun-Dried Tomato Provolone Bread
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. —Marie Rizzio, Interlochen, Michigan
Reviews
Can I use one bread pan instead of the 3 mini ones? If so, how long should I cook it.
When I was making soup the other day, I came across this recipe and knew I had to try it. I made as written, except I didn't have buttermilk, so I substituted half and half. I thought the bread could use a bit more flavor, but I'm attributing that to the fact that I didn't use buttermilk, so I'm still giving it five stars. It's a very pretty bread, perfect for soups and we loved the provolone and sun dried tomato flavor. Will definitely make again.....this time with buttermilk!
Dense and fluffy bread. I really enjoyed. It looked like the photo.Tomato oil gave the bread a beautiful color.