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Sun-dried tomato bread

Photograph by Rafterman

Sun-dried tomato bread
Makes 4 small loaves
½ cup drained and chopped sun-dried tomatoes packed in oil, reserving 2 tablespoons oil
2 garlic cloves, minced
1 teaspoon rosemary
2 large eggs
1½ cups milk
3 tablespoons butter, melted and slightly cooled
3 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar
½ cup chopped Kalamata or other black olives
½ cup minced fresh parsley
1 cup freshly grated Parmesan

Preheat oven to 350°F.

In a small skillet, heat sun-dried tomato oil over moderately low heat. Add garlic and rosemary, sauteeing until garlic is soft and fragrant but not brown. Let cool.

In a large bowl, whisk garlic mixture together with eggs, milk, and butter. In another bowl, sift together flour, baking powder, baking soda, salt, and sugar. Add the dry ingredients to the wet, stirring until just combined. Fold in sun-dried tomatoes, olives, parsley, and Parmesan.

Divide the batter among four buttered and floured mini loaf pans. Bake on the middle rack for 35 to 40 minutes, or until a tester comes out clean. Transfer pans to a wire rack and let cool for 15 minutes. Turn out breads onto a rack and let cool completely.