Tomato Bread II

Tomato Bread II

8

"A super savory loaf bursting with flavor!"

Ingredients

1 h 15 m {{adjustedServings}} servings 221 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  2. In a small sauce pan, cover the unpeeled garlic cloves with water. Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside.
  3. Place the pine nuts on a baking sheet and toast at 350 degrees F (175 degrees C) until golden, about 10 minutes; cool and set aside.
  4. In a large mixing bowl, sift together the flour, salt and baking powder. Add the chopped sun-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts.
  5. In a medium mixing bowl, cream together the shortening and the sugar. Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk.
  6. Add the shortening/buttermilk mixture to the flour mixture and stir well to combine. Pour the batter into the prepared loaf pan.
  7. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.
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Reviews

8
  1. 12 Ratings

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While I do have some criticisms of the recipe itself, they so pale in comparison to the actual bread that I can't bring myself to dock this recipe a star for them. If the ingredients in this rec...

VERY GOOD! I also chose to replaced the shortening and reserved oil with olive oil. I opted not to boil the garlic and just grate it finely w/ my microplane and used asiago cheese instead of the...

I made half of this recipe and used a mini loaf pan that I have which worked well. I did as the other reviewers, using olive oil, eyeballing the green onions and making a paste with the garlic ...