Sun-Dried Tomato and Olive Quick Bread |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Ingredients:
3 cups all-purpose flour |
2 teaspoons double-acting baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
2 tablespoons sugar |
2 garlic cloves, minced |
1 teaspoon dried rosemary, crumbled |
1 teaspoon black pepper |
1/2 cup sun-dried tomato, drained and chopped (packed in oil) |
2 tablespoons oil (reserves of the tomatoes in oil) |
2 large eggs |
1 1/2 cups 2% low-fat milk |
3 tablespoons vegetable shortening, melted and cooled |
1/2 cup kalamata olive, pitted and chopped |
2 tablespoons capers, minced |
1/2 cup fresh parsley, minced |
1 cup parmesan cheese, grated |
Directions:
1. preheated oven to 350°F.
2. Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
3. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
4. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
5. 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.
6. Divide the batter among 2 buttered and floured regular sized loaf pans.
7. Bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
8. Remove the breads from the pans and let them cool, right sides up, on a rack.
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