Ingredients
-
3
-
2
-
1
-
1
-
2
-
2
-
1
-
1
-
1/2
-
2
-
2
-
1 1/2
-
3
-
1/2
-
2
Directions
Sun-Dried Tomato and Olive Quick Bread,These breads keep well wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.,Absolutely great tasting, & for us a quite unique bread! We both enjoyed snacking on it, but it was also well-served with a bowl of homemade, creamy chicken noodle soup! Really enjoyed the combo of flavors! [Tagged & made in Please Review My Recipe]
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Steps
|
1
Done
|
Preheated Oven to 350f. |
|
2
Done
|
Into a Bowl Sift Together the Flour, the Baking Powder, the Baking Soda, the Salt, and the Sugar. |
|
3
Done
|
in a Small Skillet Cook the Garlic With the Rosemary and the Pepper in the Reserved Oil from the Sun-Dried Tomatoes Over Moderately Low Heat, Stirring, Until It Is Softened and Fragrant but not Brown. |
|
4
Done
|
in a Large Bowl Whisk Together the Eggs, the Milk, the Shortening, and the Garlic Mixture. |
|
5
Done
|
Add the Flour Mixture, and Stir the Batter Until It Is Just Combined. Stir in the Sundried Tomatoes, the Olives, the Capers, the Parsley, and the Parmesan. |
|
6
Done
|
Divide the Batter Among 2 Buttered and Floured Regular Sized Loaf Pans. |
|
7
Done
|
Bake the Breads in the Middle of the Oven For 35 to 40 Minutes, or Until a Tester Comes Out Clean. |
|
8
Done
|
Remove the Breads from the Pans and Let Them Cool, Right Sides Up, on a Rack. |
