Cheese, Sundried Tomato & Basil Bread
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Ingredients:
2¼ Cup Unbleached All Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Freshly Ground Pepper
½ Tsp Baking Soda
1 Cup Grated Provolone Or Gouda Cheese
1/3 Cup Drained, Oil-Packed Sundried Tomatoes (Oil Reserved), Chopped
¼ Cup Fresh Parsley, Chopped
1¼ Tsp Dried Basil, Crumbled
2 Eggs
3 Tbsp Vegetable Or Olive Oil
2 Tsp Reserved Oil From Tomatoes
1 Tsp Sugar
1¼ Cup Buttermilk

Preheat oven to 350 degrees. Grease three mini loaf pans. Combine first five ingredients in large bowl. Using fork, mix in cheese, tomatoes, parsley and basil. In another bowl, whisk eggs, oil, sugar and reserved tomato oil. 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. Cool in pans on rack for 5 minutes. Invert onto rack and cool completely.

Best prepared 3 days ahead. Wrap in foil and refrigerate. Tell gift recipients that it's great toasted.

Diane Scalia