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Sun Dried Tomato Provolone Bread

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“Recipe taken from Taste of Home Special Editions submitted by Marie Rizzio. This is wonderful bread to go along with soup.”
READY IN:
1hr 10mins
SERVES:
6
YIELD:
3 mini loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain tomatoes, reserving 2 T oil.
  2. Chop tomatoes and set aside.
  3. In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.
  4. In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.
  5. Stir in dry ingredients just until moistened.
  6. Fold in cheese, parsley and sun dried tomatoes.
  7. Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.
  8. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
  9. Cool for 10 minutes before removing from pans to wire racks.

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