3 c All-Purpose Flour
2 ts Double-Acting Baking Powder
1 ts Baking Soda
1 ts Salt
2 tb Sugar
2 Garlic Cloves, minced
1 ts Crumbled Dried Rosemary
1 ts Freshly Ground Black Pepper
1/2 c Sundried Tomatoes*, drained
-and chopped
2 lg Eggs
1 1/2 c Milk
3 tb Vegetable Shortening, melted
-and cooled
1/2 c Kalamata Olives, chopped &
-pitted
2 tb Bottled Capers, drained &
-minced
1/2 c Minced Fresh Parsley Leaves
1 c Parmesan Cheese, freshly
-grated
*Packed in oil.(Available at specialty food shop and some supermarkets)
Reserve 2 tablespoons of the oil.
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 sundried 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 4 buttered and
floured loaf pans and bake the breads in the middle of preheated 350 degree
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. The
breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or
frozen for 1 month.
Air date: 02/23/9
Yields
1 Servings
