Sun-Dried Tomato and Olive Quick Bread

Name: Sun-Dried Tomato and Olive Quick Bread
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2 loafs, 20 serving(s)
Ingredients: 3 cups all-purpose flour; 2 teaspoons double-acting baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons sugar; 2 garlic cloves, minced; 1 teaspoon dried rosemary, crumbled; 1 teaspoon black pepper; 1/2 cup sun-dried tomato, drained and chopped (packed in oil); 2 tablespoons oil (Reserves of the tomatoes in oil); 2 large eggs; 1 1/2 cups 2% low-fat milk; 3 tablespoons vegetable shortening, melted and cooled; 1/2 cup kalamata olive, pitted and chopped; 2 tablespoons capers, minced; 1/2 cup fresh parsley, minced; 1 cup parmesan cheese, grated

Submitted by 2Bleu

"These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month."

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photo by LifeIsGood

Ready In:: 1hr 5mins
Ingredients:: 17
Yields:: 2 loafs
Serves:: 20

ingredients

3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
2 garlic cloves, minced
1 teaspoon dried rosemary, crumbled
1 teaspoon black pepper
¹⁄₂ cup sun-dried tomato, drained and chopped (packed in oil)
2 tablespoons oil (Reserves of the tomatoes in oil)
2 large eggs
1 ¹⁄₂ cups 2% low-fat milk
3 tablespoons vegetable shortening, melted and cooled
¹⁄₂ cup kalamata olive, pitted and chopped
2 tablespoons capers, minced
¹⁄₂ cup fresh parsley, minced
1 cup parmesan cheese, grated

directions

preheated oven to 350°F.
Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
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.
In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
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.
Divide the batter among 2 buttered and floured regular sized loaf pans.
Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
Remove the breads from the pans and let them cool, right sides up, on a rack.

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Reviews

Absolutely great tasting, & for us a quite unique bread! We both enjoyed snacking on it, but it was also well-served with a bowl of homemade, creamy chicken noodle soup! Really enjoyed the combo of flavors! [Tagged & made in Please Review My Recipe]

Sydney Mike
This is a lovely looking bread...just gorgeous. I halved this recipe and found that for that amount, one loaf pan was suffcient. It's a dense bread with a bold flavor, which I liked very much. Next time, I think I'll go heavier on the kalamata olives and lighter on the sun-dried tomatoes. Thanks for the unique bread recipe!

LifeIsGood

RECIPE SUBMITTED BY

2Bleu

Duncan, South Carolina

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?

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