Saturday, March 26, 2011

Sun-Dried Tomato Bread

The Altitude Adjustment Section
This is a great and unusual recipe from my archives for a sun-dried tomato bread with all kinds of great ingredients. Delicious as an hors d’ourve with a little goat cheese or toasted with some — dare I say — butter? Also great as a special sandwich bread. This is a big recipe and makes three loaves, which keep very well and can be frozen.

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup grated Parmesan cheese
1/2 teaspoon fresh chopped rosemary leaves
1/2 teaspoon black pepper
1/4 cup drained and chopped sun-dried tomatoes in oil
2 tablespoon oil reserved from the tomatoes
2 tablespoons canola oil
2 tablespoons prepared pesto
2 cloves garlic (boiled 15 minutes then drained and mashed)
2 large beaten eggs
1 1/2 cups buttermilk
3 tablespoons toasted pine nuts

Preheat oven to 350 degrees and grease 3 small 5x3x2 loaf pans. Combine flour, powder, salt, soda, Parmesan cheese, rosemary, and black pepper in mixing bowl and set aside.

In a separate bowl, combine canola oil, oil from sun-dried tomatoes, sugar, and add pesto and garlic, mix to blend. Beat in eggs and buttermilk. Pour wet mixture over dry mixture and stir until blended. Now throw in the diced sun-dried tomatoes and the pine nuts and lightly stir. Pour batter into three small greased loaf pans and bake for 35-45 minutes. Cool for 10 minutes, then turn out onto rack. Refrigerate when cool. Will keep for one week in fridge.