INGREDIENTS

INSTRUCTIONS

*Packed in oil.(Available at specialty food shop and some supermarkets)
Reserve 2 tablespoons of the oil.
Into a bowl sift together the flour, the baking powder, the baking soda,
the salt, and the sugar. In a small skillet cook the garlic with the
rosemary and the pepper in the reserved oil from the sundried tomatoes over
moderately low heat, stirring, until it is softened and fragrant but not
brown. In a large bowl whisk together the eggs, the milk, the shortening,
and the garlic mixture, add the flour mixture, and stir the batter until it
is just combined. Stir in the sundried tomatoes, the olives, the capers,
the parsley, and the Parmesan, divide the batter among 4 buttered and
floured loaf pans and bake the breads in the middle of preheated 350 degree
oven for 35 to 40 minutes, or until a tester comes out clean. Remove the
breads from the pans and let them cool, right sides up, on a rack. The
breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or
frozen for 1 month.
Air date: 02/23/9
Recipe by: JOHN ASH SHOW #JA9776
Posted to MC-Recipe Digest V1 #488 by Bill Spalding <billspa@icanect.net>
on Feb 28, 1997.

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”