Ingredients Jump to Instructions ↓

  1. -Waldine Van Geffen VGHC42A 2 tb Vegetable shortening; room

  2. -temp 2 tb Olive oil from tomatoes

  3. 2 tb Sugar

  4. 2 cl Garlic; minced

  5. 2 lg Eggs; lightly beaten

  6. 1 1/4 c Buttermilk

  7. 2 1/2 c All-purpose flour

  8. 2 ts Baking powder

  9. 1 1/4 ts Salt

  10. 1/2 ts Baking soda

  11. 5 oz Provolone cheese; grate

  12. 1/2 c Scallions; slice thin

  13. 2 tb Fresh parsley; minced

  14. 3/4 ts Coarsely ground pepper

  15. 1/3 c Sun-dried tomatoes; chopped

  16. -not oil-packed 1/3 c Pine nuts; lightly toasted

  17. 3 small loaf pans (5-1/2x3x2-1/4"). In a small bowl, whisk together the shortening, oil and sugar until smooth. Add the garlic, eggs and buttermilk; whisk until the mixture is well combined. Set aside. In a large bowl, sift together the flour, baking powder, salt and baking soda. Mix in the cheese, scallions, parsley, pepper and tomatoes. Make a well in the center and add the buttermilk mixture and pine nuts. Stir until just combined. Pour the batter into the prepared loaf pans and smooth the tops. Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Set the pans on wire racks and allow the loaves to cool in the pans for about 10 minutes. Loosen the edges with a knife and turn the loaves out onto the racks to cool completely. Well-wrapped in foil and chilled, the loaves will keep for up to

  18. 4 days. Source: Sun-Dried Tomatoes! (wrv)


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