Sun-dried Tomato And Olive Quick Bread

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons double-acting baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, crumbled
• 1 teaspoon black pepper
• 1/2 cup sun-dried tomato, drained and chopped (packed in oil)
• 2 tablespoons oil (reserves of the tomatoes in oil)
• 2 large eggs
• 1 1/2 cups 2% low-fat milk
• 3 tablespoons vegetable shortening, melted and cooled
• 1/2 cup kalamata olive, pitted and chopped
• 2 tablespoons capers, minced
• 1/2 cup fresh parsley, minced
• 1 cup parmesan cheese, grated

Recipe

• 1 preheated oven to 350°f.
• 2 into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
• 3 in a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.
• 4 in a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture.
• 5 add the flour mixture, and stir the batter until it is just combined. stir in the sundried tomatoes, the olives, the capers, the parsley, and the parmesan.
• 6 divide the batter among 2 buttered and floured regular sized loaf pans.
• 7 bake the breads in the middle of the oven for 35 to 40 minutes, or until a tester comes out clean.
• 8 remove the breads from the pans and let them cool, right sides up, on a rack.