Sun-Dried Tomato & Provolone Bread
Submitted by ddpotts
Savory quick bread loaded with sun-dried tomatoes, provolone cheese, pine nuts, and scallions. A no-yeast buttermilk loaf that keeps for days.
YIELD
12 servingsPREP
20 minCOOK
60 minREADY
80 minThis savory quick bread is packed with Italian flavors but needs no yeast and no rise time. Sun-dried tomatoes, grated provolone, toasted pine nuts, and scallions get folded into a buttermilk batter that bakes into three small loaves with a tender crumb and a seriously savory bite.
Using the oil from the sun-dried tomato jar as part of the fat is a smart detail. It carries concentrated tomato flavor into the batter itself, not just the chopped pieces. Combined with olive oil and a touch of shortening, the fat balance keeps the bread moist without making it greasy.
Buttermilk reacting with baking soda provides the lift here, so mixing gently is important. Stir until just combined and stop. Overworking a quick bread batter develops gluten and gives you a tough, dense loaf instead of one with a tender, cake-like crumb.
Chef Tips
- Toast the pine nuts lightly. They burn fast and turn bitter. Watch them in the oven or use a dry skillet, shaking often, until just golden.
- Cool in the pans for 10 minutes before turning out. Quick breads are fragile when hot and will crumble if you unmold too early.
- Wrap tightly in foil and refrigerate. These loaves actually improve over a day or two as the flavors meld. Bring to room temperature or warm slightly before serving.
Variations
- Swap provolone for smoked mozzarella for a more pronounced smoky note that pairs well with the sun-dried tomatoes.
- Add chopped kalamata olives for a Mediterranean bread with even more briny depth.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Grease 3 small loaf pans (5½x3×2¼ inch).
In a small bowl, whisk together the shortening, oil and sugar until smooth.
Add the garlic, eggs and buttermilk; whisk until the mixture is well combined.
Set aside.
In a large bowl, sift together the flour, baking powder, salt and baking soda.
Mix in the cheese, scallions, parsley, pepper and tomatoes.
Make a well in the center and add the buttermilk mixture and pine nuts.
Stir until just combined.
Pour the batter into the prepared loaf pans and smooth the tops.
Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Set the pans on wire racks and allow the loaves to cool in the pans for about 10 minutes.
Loosen the edges with a knife and turn the loaves out onto the racks to cool completely.
Well-wrapped in foil and chilled, the loaves will keep for up to 4 days.
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