2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup shredded Provolone Piccante
1/2 cup thinly sliced scallion
2 tablespoons minced Italian parsley leaves
3/4 teaspoon dried rosemary, crumbled
3/4 teaspoon coarsely ground pepper
1/3 cup drained and chopped Il Forteto sun-dried tomatoes
2 tablespoons of the oil from the Il Forteto sun dried tomato jar
2 tablespoons vegetable shortening
2 tablespoons sugar
2 garlic cloves, pealed and minced, sauteed in 2 tablespoons of oil from Sun Dried Tomato jar
2 large eggs, beaten lightly
1 1/4 cups, buttermilk
1/3 cup pine nuts or walnuts, toasted lightly
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 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 nuts and stir the batter until
it is just combined.
Divide the batter among 3 well-buttered 6x3
inch loaf pans, smoothing the tops, and bake the loaves in the
middle of a preheated 350F oven for 45 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
Makes 3 loaves.