Tomato Bread II Recipe
- 2 cloves garlic
- 1/3 cup pine nuts
- 2 1/2 cups all-purpose flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking powder
- 1/3 cup sun-dried tomatoes packed in oil, drained and diced
- 1 bunch green onion, chopped
- 5 ounces provolone cheese, shredded
- 2 teaspoons fresh rosemary
- 3/4 teaspoon coarsely ground black pepper
- 2 tablespoons shortening
- 2 tablespoons white sugar
- 2 eggs
- 1 1/4 cups buttermilk
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
step 2: In a small sauce pan, cover the unpeeled garlic cloves with water. Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside.
step 3: Place the pine nuts on a baking sheet and toast at 350 degrees F (175 degrees C) until golden, about 10 minutes; cool and set aside.
step 4: In a large mixing bowl, sift together the flour, salt and baking powder. Add the chopped sun-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts.
step 5: In a medium mixing bowl, cream together the shortening and the sugar. Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk.
step 6: Add the shortening/buttermilk mixture to the flour mixture and stir well to combine. Pour the batter into the prepared loaf pan.
step 7: Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.