Sun-Dried Tomato Provolone Bread
Total TimePrep: 30 min. Bake: 40 min. + cooling
Makes3 mini loaves (6 slices each)
When I was making soup the other day, I came across this recipe and knew I had to try it. I made as written, except I didn't have buttermilk, so I substituted half and half. I thought the bread could use a bit more flavor, but I'm attributing that to the fact that I didn't use buttermilk, so I'm still giving it five stars. It's a very pretty bread, perfect for soups and we loved the provolone and sun dried tomato flavor. Will definitely make again.....this time with buttermilk!
Dense and fluffy bread. I really enjoyed. It looked like the photo.Tomato oil gave the bread a beautiful color.