The best delicious Sun-dried Tomato And Olive Breads recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sun-dried Tomato And Olive Breads recipe today!
Hello my friends, this Sun-dried Tomato And Olive Breads recipe will not disappoint, I promise! Made with simple ingredients, our Sun-dried Tomato And Olive Breads is amazingly delicious, and addictive, everyone will be asking for more Sun-dried Tomato And Olive Breads.
What Makes This Sun-dried Tomato And Olive Breads Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Sun-dried Tomato And Olive Breads.
Ready to make this Sun-dried Tomato And Olive Breads Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
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 Drained and chopped
-sun-dried tomatoes;
-reserving 2
; packed in oil, tablespoons
-of the
; oil
2 lg Eggs
1 1/2 c Milk
3 tb Vegetable shortening; melted
-and cooled
1/2 c Chopped pitted Kalamata or
-other
; brine-cured black olives
2 tb Drained bottled capers;
-minced
1/2 c Minced fresh parsley leaves;
-(preferably
; flat-leaved)
1 c Freshly grated Parmesan
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 sun-dried 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 sun-dried tomatoes, the
olives, the capers, the parsley, and the Parmesan, divide the batter among
4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake
the breads in the middle of a preheated 350F. 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.
Makes 4 small loaves.
Yields
1 servings
Leave a Reply