Sun Dried Tomato Provolone Bread
Ingredients
- 1/3 cup oil-packed sun-dried tomatoes
- 2-1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1-1/4 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarsely ground pepper
- 2 large eggs
- 1-1/4 cups buttermilk
- 3 tablespoons canola oil
- 1 cup shredded provolone cheese
- 1/4 cup minced fresh parsley
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