2 1/2 c All-purpose flour
2 ts Double-acting baking powder
1 1/4 ts Salt
1/2 ts Baking soda
1 c Grated provolone
1/2 c Thinly sliced scallion
2 tb Minced fresh parsley leaves
3/4 ts Dried rosemary, crumbled
3/4 ts Coarsely ground pepper
1/3 c Drained and chopped
-sun-dried tomatoes,
-reserving 2 packed in oil
1 tb The oil
2 tb Vegetable shortening at room
-temperature
2 tb Sugar
2 Garlic cloves, cooked in
-boiling water for 15
-minutes, drained, peeled,
-and mashed with a fork
2 lg Eggs, beaten lightly
1 1/4 c Buttermilk
1/3 c Pine nuts, toasted lightly
Into a large bowl sift together the flour, the baking powder, the salt, and
the baking soda, add the provolone, the scallion, the parsley, the
rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture
well. In a small bowl whisk together the shortening, the reserved sun-dried
tomato oil, and the sugar until the mixture is smooth, add the garlic, the
eggs, and the buttermilk, and blend the mixture until its combined well.
Add the buttermilk mixture to the flour mixture with the pine nuts and stir
the batter until it is just combined. Divide the batter among 3
well-buttered 5 3/4 by 3 1/4 by 2-inch loaf pans, smooth the tops, and bake
the loaves in the middle of a preheated 350 degree oven for 45 to 50
minutes, or until a tester comes out clean. Let the loaves cool in the pans
for 5 minutes, loosen the edges with a knife, and turn the loaves out onto
a rack.
Yield: 3 loaves
NOTES : (Courtesy of
Yields
1 Servings
