Sun Dried Tomato Provolone Bread Food

SUN-DRIED TOMATO PROVOLONE BREAD

Steps:

• Preheat oven to 350°. Drain tomatoes, reserving 2 tablespoons oil. Chop tomatoes and set aside., In a large bowl, combine flour, baking powder, sugar, basil, salt, baking soda and pepper. In a small bowl, whisk eggs, buttermilk, oil and reserved sun-dried tomato oil. Stir into dry ingredients just until moistened. Fold in cheese, parsley and sun-dried tomatoes., Transfer to three greased 5-3/4x3x2-in. loaf pans. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks.

SUN-DRIED TOMATO AND OLIVE BREAD

Steps:

• Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.
• Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of cling film and leave to rise for one hour.
• Divide the dough into two and add half of the olives and sun-dried tomatoes into each.
• Mould both the doughs into rough round shapes and press firmly down. Sprinkle white flour lightly over the top and mark them with a cross.
• Place them on a baking sheet lined with baking paper (silicone paper) and prove for one hour in a warm place.
• Bake at 220C/425F/Gas 7 for 30 minutes until golden-brown. Remove from the oven and cool on a wire rack.

SUN-DRIED TOMATO AND PROVOLONE BREAD

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.

SUN DRIED TOMATO PROVOLONE BREAD

Steps:

• Drain tomatoes, reserving 2 T oil.
• Chop tomatoes and set aside.
• In a large bowl, combine the flour baking powder, sugar, basil, salt, baking soda and pepper.
• In a small bowl, whisk the eggs, buttermilk, oil and reserved sun dried tomato oil.
• Stir in dry ingredients just until moistened.
• Fold in cheese, parsley and sun dried tomatoes.
• Transfer to three greased 5 3/4 x 3 x 2 inch loaf pans.
• Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

SUN-DRIED TOMATO AND PROVOLONE BREAD

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 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.

SUN-DRIED TOMATO AND PROVOLONE BREAD

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.

TUNA AND SUN-DRIED TOMATO SANDWICHES

Steps:

• In a bowl whisk together the mayonnaise, the yogurt, the garlic paste, the basil, the lemon juice to taste, and salt and pepper to taste and stir in the tuna, the olives, the sun-dried tomatoes, and the scallions. Divide the tuna mixture between the bottom halves of the bread, top the sandwiches with the arugula, and cover them with the top halves of the bread, pressing them firmly.