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Sun-Dried Tomato and Olive Quick Bread

  • 20servings
  • 65minutes
  • 149calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 709.77 ml all-purpose flour

  2. 9.85 ml double-acting baking powder

  3. 4.92 ml baking soda

  4. 4.92 ml salt

  5. 29 1/28 ml sugar

  6. 2 garlic cloves , minced

  7. 4.92 ml dried rosemary , crumbled

  8. 4.92 ml black pepper

  9. 118 1/59 ml sun-dried tomato , drained and chopped (packed in oil)

  10. 29 1/28 ml oil (Reserves of the tomatoes in oil)

  11. 2 large eggs

  12. 354.88 ml 2% low-fat milk

  13. 44 1/37 ml vegetable shortening , melted and cooled

  14. 118 1/59 ml kalamata olive , pitted and chopped

  15. 29 1/28 ml capers , minced

  16. 118 1/59 ml fresh parsley , minced

  17. 236 1/29 ml parmesan cheese , grated

Instructions Jump to Ingredients ↑

  1. preheated oven to 350°F.

  2. Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.

  3. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.

  4. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.

  5. 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.

  6. Divide the batter among 2 buttered and floured regular sized loaf pans.

  7. Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.

  8. Remove the breads from the pans and let them cool, right sides up, on a rack.

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