Tomato Bread II

Ingredients

• 2 teaspoons double-acting baking powder 
• 1.3 cups buttermilk 
• 2  eggs 
• 2.5 cups flour all-purpose
• 2 teaspoons rosemary fresh
• 2 cloves garlic 
• 1 bunch green onion chopped
• 0.8 teaspoon coarsely ground pepper black
• 0.3 cup pinenuts 
• 5 ounces provolone cheese shredded
• 1.3 teaspoons salt 
• 2 tablespoons shortening 
• 0.3 cup sun-dried tomatoes diced packed in oil, drained and
• 2 tablespoons sugar white

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• mixing bowl
• wire rack
• loaf pan
• toothpicks

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a small sauce pan, cover the unpeeled garlic cloves with water. Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside.
3. Place the pine nuts on a baking sheet and toast at 350 degrees F (175 degrees C) until golden, about 10 minutes; cool and set aside.
4. In a large mixing bowl, sift together the flour, salt and baking powder.
5. Add the chopped sun-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts.
6. In a medium mixing bowl, cream together the shortening and the sugar.
7. Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk.
8. Add the shortening/buttermilk mixture to the flour mixture and stir well to combine.
9. Pour the batter into the prepared loaf pan.
10. Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.