Best 2 Sun Dried Tomato And Provolone Bread Recipes
Whether it's for a light appetizer or a quick meal, sun-dried tomato and provolone bread is an easy yet tasty recipe that can be prepared in under an hour. Using a combination of sun-dried tomatoes, provolone cheese, and a few other pantry ingredients, this dish is the perfect balance of flavors and textures. With just a hint of sweetness from the sun-dried tomatoes and the sharp flavor of provolone, it's both satisfying and delicious.
Check out the recipes below so you can choose the best recipe for yourself!
SUN-DRIED TOMATO AND PROVOLONE BREAD
Categories Bread Cheese Garlic Tomato Brunch Bake Rosemary Pine Nut Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 3 loaves
Number Of Ingredients 16
Steps:
- Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda, add the provolone, the scallion, the parsley, the rosemary, the pepper, and the sun-dried tomatoes, and toss the mixture well. In a small bowl whisk together the shortening, the reserved sun-dried tomato oil, and the sugar until the mixture is smooth, add the garlic, the eggs, and the buttermilk, and blend mixture until it is combined well. Add the buttermilk mixture to the flour mixture with the pine nuts and stir the batter until it is just combined. Divide the batter among 3 well-buttered 5 3/4- by 3 1/4-inch loaf pans, smoothing the tops, and bake the loaves in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean. Let the loaves cool in the pans for 5 minutes, loosen the edges with a knife, and turn the loaves out onto a rack.
SUN-DRIED TOMATO AND PROVOLONE BREAD
Make and share this Sun-Dried Tomato and Provolone Bread recipe from Food.com.
Provided by The Range Rover
Categories Quick Breads
Time 1h5m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Drain the tomatoes, reserving 2 tsp of the oil. Chop the tomatoes and set aside.
- Cook the garlic in a small amount of boiling water for 15 minutes. Drain, peel and mash the garlic. Set aside.
- Combine the flour, and the next 3 ingredients stir well.
- Add the tomatoes, cheese and next 4 ingredients stir well.
- Combine the reserved oil, shorting and sugar then beat with a wire wisk until smooth.
- Add the garlic mixture and pine nuts to the flour mixture, stirring just until blended.
- Spread the batter into a greased 8 1/2x4 1/2 inch loaf pan. Smooth out the top.
- Bake 350F for 45 to 50 minutes or until golden.
- Cool in pan on wire rack for 5 minutes. Remove and cool completely on wire rack.
Tips:
- Use good quality ingredients: The better the ingredients, the better the bread will be. Look for high-quality flour, cheese, and tomatoes.
- Proof the dough properly: This will help the bread to rise properly and give it a light and airy texture.
- Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until the ingredients are combined.
- Bake the bread at a high temperature: This will help to create a crispy crust and a soft interior.
- Let the bread cool before slicing: This will help to prevent the bread from crumbling.
Conclusion:
Sun-dried tomato and provolone bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover sun-dried tomatoes and provolone cheese. This bread is also a good source of fiber and protein. So, next time you are looking for a tasty and nutritious bread to make, give sun-dried tomato and provolone bread a try. You won't be disappointed!
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