ZESTY SUN-DRIED TOMATO BREAD WITH ROSEMARY AND THYME

Ingredients:

1/3 cup sun-dried tomatoes packed in oil

2 ½ cups flour

1 ½ tsps baking powder

1 cup shredded provolone or Swiss cheese

½ cup grated parmesan

½ cup chopped green onions

2 tbsps chopped fresh parsley

2 tbsps. Chopped fresh rosemary or 2 tsps. Dried

1 tsps dried thyme

½ tsps pepper

1 ½ cups buttermilk

2 tbsps vegetable oil

2 tbsps sugar

2 cloves garlic, finely minced

2 eggs lightly beaten

Directions:

Drain and chop the sun-dried tomatoes, reserve g 2 tbsps of the oil. Combine the flour, baking powder, cheeses, green onions, sun-dried tomatoes, parsley, rosemary, thyme and pepper in a bowl and mix well. Combine the buttermilk, sun-dried tomato oil, vegetable oil, sugar, garlic and eggs in a bowl stirring until thoroughly combined. Add to the flour mixture and stir gently just until moistened. Spoon into a greased 5 x 9” loaf pan Bake at 350 F for 1 hour or until loaf center springs back when touched. Cool in pan for 5 – 10 minutes then invert onto a wire rack and let cool to desired temperature.