Sun-Dried Tomato Provolone Bread Recipe

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

Sun-Dried Tomato Provolone Bread Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min. + cooling

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

Directions

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. Yield: 3 mini loaves (6 slices each).
Originally published as Sun-Dried Tomato Provolone Bread in Taste of Home Christmas Annual Annual 2012, p50

Nutritional Facts

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

  • 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
  1. Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside.
  2. 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.
  3. 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. Yield: 3 mini loaves (6 slices each).
Originally published as Sun-Dried Tomato Provolone Bread in Taste of Home Christmas Annual Annual 2012, p50

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mngladstone User ID: 7972698 135138
Reviewed Sep. 5, 2014

"Dense and fluffy bread. I really enjoyed. It looked like the photo.

Tomato oil gave the bread a beautiful color."

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