Linda Hutchinson - Basil Tile
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Linda Hutchinson
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La Belle Cuisine - More Bread Recipes

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Provolone, Sun-dried Tomato and Basil Bread

 

 

 

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  Emily James - Vine Ripe
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Emily James
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Provolone, Sun-dried Tomato and Basil Bread
Bon Appetit January 1988

2 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon baking soda
1/3 cup drained oil-packed sun-dried tomatoes (oil reserved), chopped
1 cup grated provolone cheese (about 4 ounces)
1/4 cup chopped fresh parsley
1 1/4 teaspoons dried basil, crumbled
2 eggs
3 tablespoons vegetable oil [we use olive oil]
1 teaspoon sugar
1 1/4 cups buttermilk

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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