Sun-dried Tomato And Provolone Bread

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy, Grains		Cooking liv, Import	1	Servings

INGREDIENTS

2 1/2	c	All-purpose flour
2	t	Double-acting baking powder
1 1/4	t	Salt
1/2	t	Baking soda
1	c	Grated provolone
1/2	c	Thinly sliced scallion
2	T	Minced fresh parsley leaves
3/4	t	Dried rosemary, crumbled
3/4	t	Coarsely ground pepper
1/3	c	Drained and chopped
		sun-dried tomatoes
		reserving 2 packed in oil
1	T	The oil
2	T	Vegetable shortening at room
		temperature
2	T	Sugar
2		Garlic cloves, cooked in
		boiling water for 15
		minutes drained peeled
		and mashed with a fork
2		Eggs, beaten lightly
1 1/4	c	Buttermilk
1/3	c	Pine nuts, toasted lightly

INSTRUCTIONS

Into a large bowl sift together the flour, the baking powder, the
salt, and the baking soda, add the provolone, the scallion, the
parsley, the rosemary, the pepper, and the sun-dried tomatoes, and
toss the mixture well. In a small bowl whisk together the shortening,
the reserved sun-dried tomato oil, and the sugar until the mixture is
smooth, add the garlic, the eggs, and the buttermilk, and blend the
mixture until its combined well. Add the buttermilk mixture to the
flour mixture with the pine nuts and stir the batter until it is just
combined. Divide the batter among 3 well-buttered 5 3/4 by 3 1/4 by
2-inch loaf pans, smooth the tops, and bake the loaves in the middle
of a preheated 350 degree oven for 45 to 50 minutes, or until a  tester
comes out clean. Let the loaves cool in the pans for 5  minutes, loosen
the edges with a knife, and turn the loaves out onto  a rack.  Yield: 3
loaves  NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live
Show  #CL8856 Posted to MC-Recipe Digest V1 #557 by Angele Freeman
<jfreeman@netusa1.net> on Apr 7, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2674 Calories From Fat: 1055 Total Fat: 120.8g Cholesterol: 489.7mg Sodium: 6320.7mg Potassium: 1891.6mg Carbohydrates: 302g Fiber: 13.3g Sugar: 47.7g Protein: 97.7g