Bake Sun-Dried Tomato Quick Bread

Edited by Rafah Perlado, Anonymous, Robbi, Lynn and 2 others

RafahPerlado sundried.jpg

Who would have thought that bread could be savory too?

Sun-Dried Tomato and Provolone Quick Bread is a savory and salty flavored bread. This is also a healthier version than the other Sun-Dried Tomato Bread recipes.

The recipe calls for fresh parsley and spring onions that are known as anti-oxidant vegetables. Enjoy the healthy living lifestyle!

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Ingredients

  1. 1
    4 tablespoons olive oil
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  2. 2
    2 tablespoons white sugar
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  3. 3
    2 large eggs
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  4. 4
    2 cloves garlic, crushed
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  5. 5
    1/4 cup (185 ml, 6 fl oz) buttermilk
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  6. 6
    375 grams (12 oz) unbleached bread flour
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  7. 7
    2 teaspoons baking powder
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  8. 8
    1/2 teaspoon bicarbonate of soda
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  9. 9
    2 teaspoons salt
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  10. 10
    1/2 cup provolone cheese
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  11. 11
    125 grams (4 oz) spring onions (green onions), thinly sliced
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  12. 12
    30 grams (1 oz) fresh parsley, chopped
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  13. 13
    1 teaspoon fresh ground black pepper
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  14. 14
    80 grams (3 oz) sun-dried tomatoes, chopped
    RafahPerlado sun.jpg
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Note: Photos above are just sample brands of the ingredients. This does not mean that the same brands are needed in preparing this dish. You can always change things according to what you prefer.

Procedures

  1. 1
    Grease a 20 x 10 cm loaf tin with butter.
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  2. 2
    In a large bowl, combine the following:
    Olive oil, white sugar, crushed garlic and buttermilk; mix until smooth.
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  3. 3
    In a separate bowl combine the following:
    Unbleached bread flour, baking powder, bicarbonate of soda, salt, provolone cheese, sliced spring onions, chopped parsley, ground pepper and sun-dried tomatoes.
    RafahPerlado veg.jpg
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  4. 4
    Add the buttermilk mixture to the flour mixture and stir until just combined.
    DO NOT over mix.
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  5. 5
    Pour the batter into the prepared loaf tin.
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  6. 6
    Smooth the top using the back of a spoon.
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  7. 7
    Bake for 50 minutes or until bread is risen and is golden brown in color.
    If you're not sure if it is done, prick the center of the bread with a stick or toothpick. If it comes out clean, it is already done.
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  8. 8
    Remove from the tin, place on a cooling rack, and allow to cool for 10 minutes.
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  9. 9
    Serve.
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  • If you do not have provolone, you can use cheddar cheese instead.

How to Dry Tomato

Using Natural Sun

  1. 1
    Cut the tomatoes in half.
    Richelleph Cut tomatoes in Half-Richelle.jpg
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  2. 2
    Place the tomatoes in a shallow tray.
    Richelleph tomato in a tray-richelle.jpg
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  3. 3
    Cover it with cheesecloth or any clean cloth, just to protect the tomatoes from dirt.
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  4. 4
    Place in a well lit area of your house:
    Garden, rooftop, garage or any area that you think will be good enough for it to dry.
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  5. 5
    It is better to start to pull out the tomatoes between morning and sunset.
    At nighttime, you should bring them inside. Then, repeat for another whole day.
    Richelleph tomato Under the sun-Richelle 2.jpg
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  • This may take at least two days of sun-drying.
  • You need to check the tomatoes every so often, because the drying may start to take effect, depending on the water content and how thin or thick the tomato is.
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Using the Oven

  1. 1
    Preheat the oven to 200 degrees Fahrenheit
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  2. 2
    Cut tomatoes into quarters.
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  3. 3
    Place sliced tomatoes on a baking sheet and drizzle it with olive oil.
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  4. 4
    Put the tomatoes in the oven for about two to three hours, or until they shrink in size and the edges curls up.
    RafahPerlado sunny.jpg
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Article Info

Categories : Noindexed pages | Desserts

Recent edits by: Eng, Lynn, Robbi

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