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Sun-Dried Tomato and Provolone Bread

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“This bread is so packed full of flavor. It smells and tastes like heaven.”
READY IN:
1hr 5mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside.
  2. Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside.
  3. Combine the flour, and the next 3 ingredients stir well.
  4. Add the tomatoes, cheese and next 4 ingredients stir well.
  5. Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth.
  6. Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended.
  7. Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top.
  8. Bake 350F for 45 to 50 minutes or until golden.
  9. Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.

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