Sun Dried Tomato Provolone Bread

Name: Sun Dried Tomato Provolone Bread
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 3 mini loaves, 6 serving(s)
Ingredients: 78.78 ml sun-dried tomato packed in oil; 532.32 ml all-purpose flour; 9.85 ml baking powder; 9.85 ml sugar; 6.16 ml dried basil; 4.92 ml salt; 2.46 ml baking soda; 2.46 ml fresh coarse ground black pepper; 2 eggs; 295.73 ml buttermilk; 44.37 ml canola oil; 236.59 ml shredded provolone cheese; 59.14 ml minced fresh parsley

Submitted by 55tbird

"Recipe taken from Taste of Home Special Editions submitted by Marie Rizzio. This is wonderful bread to go along with soup."

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Ready In:: 1hr 10mins
Ingredients:: 13
Yields:: 3 mini loaves
Serves:: 6

ingredients

78.78 ml sun-dried tomato packed in oil
532.32 ml all-purpose flour
9.85 ml baking powder
9.85 ml sugar
6.16 ml dried basil
4.92 ml salt
2.46 ml baking soda
2.46 ml fresh coarse ground black pepper
2 eggs
295.73 ml buttermilk
44.37 ml canola oil
236.59 ml shredded provolone cheese
59.14 ml minced fresh parsley

directions

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