On the Trail Delight
Source of Recipe
Internet
List of Ingredients
2 1/4 cups all purpose flour
2 teaspoons baking powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon baking soda
1 cup grated provolone cheese
1/3 cup drained oil-packed sun-dried tomatoes (oil reserved), chopped
1/4 cup chopped fresh parsley
2 teaspoons dried basil, crumbled
2 eggs
5 tablespoons reserved oil from sun-dried tomatoes
2 cloves garlic, peeled and pressed or finely minced
1 1/4 cups buttermilk
1 tablespoon dehydrated onionsRecipe
Grease a 9-by-5-inch loaf pan. Combine flour, baking powder, onion powder, salt, pepper and soda in a large bowl.
Using a fork, mix in the provolone (we used a provolone-mozzarella combination), tomatoes, parsley and basil (we used 1 teaspoon dried basil plus 1 tablespoon fresh basil).
In another bowl, whisk together eggs, oil and garlic. Mix in buttermilk. Add the buttermilk mixture to dry ingredients, and stir just until combined. Pour the dough into the prepared pan, and sprinkle dehydrated onions over its surface. (We skipped the dehydrated onions.)
Bake in a 350-degree oven until a skewer inserted in center comes out clean, about 50 minutes. Invert onto rack and cool completely.
Bread can be prepared up to 3 days ahead if wrapped in foil and refrigerated. Serve at room temperature, thinly sliced.
Makes 8 servings.
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