Tomato Bread II

Tomato Bread II

8 Reviews 4 Pics
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    1 h 15 m
Stinger
Recipe by  Stinger

“A super savory loaf bursting with flavor!”

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Ingredients

Adjust Servings

Original recipe yields 1 loaf

Directions

  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)

Rate This Recipe
naples34102
82

naples34102

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 recipe appeal to you to begin with, you've GOT to make this bread. So, as the 1st reviewer, some helpful tips. I couldn't see boiling the garlic for 15 minutes. It wastes 15 minutes and it wastes a lot of garlic flavor into the water. So I mashed it with the salt called for with the back of my chef's knife into a paste. The pine nuts can be quickly toasted in the microwave - it just takes a minute or two. But here's my main criticism: the recipe directs you to include the oil you've drained off the tomatoes. Now how much is that? Waaay too vague and the amount of oil used could make or break this bread! So, rather than trying to guess at how much that should be and rather than the 2 T. shortening, I simply did away with both and used a quarter cup of olive oil and called it a day. It was perfect. I didn't have provolone so I used another semi-firm cheese, ricotta salata, and a couple of tablespoons of freshly grated Parmigiano-Reggiano. A "bunch" of green onions is also vague, so I chopped up just the green part and added it to my liking. I threw in some black olives because I had some already opened and because I knew they'd be a great addition. Finally, I brushed the warm, baked bread with melted butter. Golden crust, hearty, dense and robustly flavorful - this bread is a beauty.

Christina
11

Christina

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 provolone. This was simple to prepare and the house smelled amazing while it was baking. This bread did not disappoint~tasty, moist and delicious! Thanks for sharing. :)

bellepepper
7

bellepepper

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 and salt. I had high hopes for this bread, but frankly I was a little disappointed. It didn't quite have the pizzaz I was expecting. I'm thinking I would have liked it better with roasted red pepper rather than the sun-dried tomatoes, but then I guess it wouldn't be tomato bread!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 221 cal
  • 11%
  • Fat
  • 9 g
  • 14%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 9.1 g
  • 18%
  • Cholesterol
  • 44 mg
  • 15%
  • Sodium
  • 477 mg
  • 19%

Based on a 2,000 calorie diet

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Green Tomato Bread

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