Tomato Bread II

A super savory loaf bursting with flavor!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Step: 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.

Step: 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.

Step: 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.

Step: 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.

Step: 6

Add the shortening/buttermilk mixture to the flour mixture and stir well to combine. Pour the batter into the prepared loaf pan.

Step: 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.

Per Serving: 221 calories; protein 9.1g; carbohydrates 26.6g; fat 9g; cholesterol 40.2mg; sodium 477.4mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.