Sun-dried tomato bread
This sun-dried tomato bread is dense and flavorful. It bakes up as a tall, golden, pretty loaf. For lunch today, I sliced two pieces and made a grilled cheese sandwich with fontina cheese. WOW! The recipe originally came from a Junior League cookbook but the Miami Herald adapted and reprinted it. SUN-DRIED TOMATO BREAD 1 bunch green onions 1/3 cup oil-packed sun-dried tomatoes 2 garlic cloves, minced 1/4 teaspoon dried rosemary 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1 1/4 teaspoons salt 1/4 teaspoon pepper 1/2 teaspoon baking soda 5 ounces provolone cheese, grated 2 tablespoons solid vegetable shortening, at room temperature 2 tablespoons sugar 2 large eggs 1 1/4 cups buttermilk 1/3 cup pine nuts, lightly toasted Heat the oven to 350 degrees. Grease one 9-inch loaf pan or three 5-by-3-by-2-inch pans. Slice the green onions thin, and include 1 inch of the green part. Drain and chop the tomatoes, reserving 2 tablespoons of the oil. Heat the tomato oil in a small saucepan ...