The glorious flavors of Mediterranean sun dried tomato and olives pair perfectly to enhance the taste of this sublime bread. One bite will remind you of a Sicilian sunset or an Aegean vista. Delicioso!

Sundried Tomato and Olive Quick Bread

Sundried Tomato and Olive Quick Bread
Recipe type: Breads and Rolls
Serves: 4
  • 3 Cups all-purpose flour
  • 2 teaspoons double-acting baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 2 cloves garlic; minced
  • 1 teaspoon crumbled dried rosemary
  • 1 teaspoon freshly-ground black pepper
  • 1/2 Cup drained, chopped sundried tomatoes; reserving
  • 2 Tablespoons the tomatoes' oil
  • 2 large eggs
  • 1 1/2 Cups milk
  • 3 Tablespoons vegetable shortening; melted and cooled
  • 1/2 Cup chopped pitted Kalamata olives (or other brine-cured black olives)
  • 2 Tablespoons drained bottled capers; minced
  • 1/2 Cup minced fresh parsley leaves (preferably flat-leafed parsley)
  • 1 Cup freshly-grated Parmesan cheese
  1. Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar.
  2. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sundried tomatoes over moderately-low heat, stirring, until it is softened and fragrant but not brown.
  3. In a large bowl whisk together the eggs, the milk, the shortening, and the garlic mixture, add the flour mixture, and stir the batter until it is just combined.
  4. Stir in the sundried tomatoes, the olives, the capers, the parsley, and the Parmesan.
  5. Divide the batter among 4 buttered and floured loaf pans and bake the breads in the middle of preheated 350 degree oven for 35 to 40 minutes, or until a tester comes out clean.
  6. Remove the breads from the pans and let them cool, right sides up, on a rack.
  7. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.
  8. This recipe yields 4 loaves.
  9. Recipe Source: JOHN ASH
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