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La Belle Cuisine - More Bread Recipes
Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith," Provolone, Sun-dried Tomato and Basil Bread
"The smell of good bread baking, like the sound of
lightly flowing water, is indescribable in its evocation of innocence and delight..." |
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Recipe of the Day Categories:
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Friday, November 10, 2006 Your patronage of our affiliate partners supports this web site. We thank you!
Provolone, Sun-dried Tomato and Basil Bread 2 1/4 cups unbleached all-purpose flour Preheat oven to 350 degrees F. Grease three 5 1/2-by-3 1/8-by-2
1/4-inch loaf
pans. Combine flour, baking powder, salt, pepper and baking soda in large bowl. Using
fork, mix in sun-dried tomatoes, provolone, parsley and basil. In another bowl, whisk
eggs, oil, sugar and 2 tablespoons oil reserved from tomatoes. Mix in buttermilk. Add to
dry ingredients and stir until just combined. Divide among prepared pans. Bake breads
until tester inserted in center comes out clean, about 50 minutes. Invert onto rack and
cool completely. (Can be prepared 3 days ahead. Wrap in foil and refrigerate.) Serve bread
at room temperature, thinly sliced. |
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