Recipe courtesy of Gourmet Magazine
Yield:
3 loaves
Level:
Easy

Ingredients

Directions

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 the mixture until it's 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 by 2-inch loaf pans, smooth the tops, and bake the loaves in the middle of a preheated 350-degree 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.

IDEAS YOU'LL LOVE

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

Recipe courtesy of Guy Fieri

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Classic Banana Bread

Recipe courtesy of Food Network Kitchen

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Banana Bread

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking