Tomato Bread II Best Dishes

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Friday, August 18, 2023

Tomato Bread II

"A incredible savory loaf bursting with taste!"

Ingredients :

2 cloves garlic
1/3 cup pine nuts
2 half cups all-reason flour
1 1/4 teaspoons salt
2 teaspoons baking powder
1/3 cup solar-dried tomatoes packed in oil, drained and diced
1 bunch inexperienced onion, chopped
five oz. Provolone cheese, shredded
2 teaspoons sparkling rosemary
3/4 teaspoon coarsely floor black pepper
2 tablespoons shortening
2 tablespoons white sugar
2 eggs
1 1/four cups buttermilk

Instructions :

Prep : 45M	Cook : 12M	Ready in : 1H15M

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a small sauce pan, cowl the unpeeled garlic cloves with water. Bring to a boil and cook garlic cloves for 15 mins; drain, cool, mash and set aside.
Place the pine nuts on a baking sheet and toast at 350 degrees F (175 stages C) until golden, approximately 10 mins; cool and set apart.
In a large mixing bowl, sift together the flour, salt and baking powder. Add the chopped solar-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts.
In a medium mixing bowl, cream collectively the shortening and the sugar. Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk.
Add the shortening/buttermilk mixture to the flour mixture and stir nicely to mix. Pour the batter into the organized loaf pan.
Bake for forty five to 50 mins within the preheated oven, or until a toothpick inserted into the middle of the loaf comes out clean. Cool within the pan for 5 minutes after which flip onto a cord rack to chill completely.

Notes :

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