002: asiago sun dried tomato bread

it was bread night in the apartment, and this is another fast easy one. prep time was about 30 minutes, and bake time is 45 minutes.




equipment:
large and medium mixing bowl
measuring cups and spoons
spatula
cheese grater or vegetable peeler
3 mini loaf pans (5 1/2" x 3 1/2")


ingredients:
2 and 1/2 c. flour
2 t. baking powder
1 and 1/2 t. salt
1/2 t. baking soda
1 c. provelone/asiago cheese (i used a kraft blend of 5 italian cheeses, but for more flavor, i would go with a sharper cheddar cheese, at least partly)
1/2 c. minced red pepper (or onion? different flavor)
2 T. parsley
3/4 t. rosemary
3/4 t. black pepper
1/3 c. drained sun dried tomatoes packed in oil (SAVE 2 T. of oil!)
2 T. saved oil from tomatoes
2 T. vegetable shortening at room temp
2 T. sugar
2 t. minced garlic
2 beaten eggs
3/4 c. plain yogurt
3/4 c. milk (i used skim)


steps:
1.) preheat oven to 350 dgrees.

2.) stir dry ingredients (flour, baking powder, salt and baking soda) together in large bowl. add cheese, red pepper, herbs (parsley, rosemary, black pepper) and tomatoes. *NOTE: for best results, dice the tomatoes into at least quarters, if not smaller, before adding them.* toss mixture well.

3.) in separate medium bowl, whisk together saved oil, shortening and sugar until smooth. add garlic, eggs, yogurt and milk. blend until well combined.

4.) add wet ingredients to dry and mix well.

5.) pour into greased loaf pan and bake for 45-50 mins at 350.

6.) let cool for 10 mins and transfer to cooling rack.


time: 1.25 hours
difficulty: 2 (1 being easiest, 5 being hardest)
rating: ♦♦♦♦◊ (4 out of 5)
suggestions for variations: use a sharper cheese than asiago/provelone (such as cheddar, or at least partly cheddar). use chopped onion instead of red pepper (or half and half). add a small can of green chilies for more zing (or use instead of red pepper).


enjoy!
-kl