• Ingredients: 39
  • Serves: 4

Sun-dried tomato and olive breads with all-purpose flour, double-acting baking powder, baking soda, salt, sugar, garlic cloves, minced, crumbled dried rosemary, freshly ground black pepper, of the oil, large eggs, milk, vegetable shortening, melted and cooled, chopped pitted kalamata or other brine-cured black olives, drained bottled capers, minced, minced fresh parsley leaves, freshly grated parmesan.


  • 3 cups all-purpose flour
  • 2 tsps. double-acting baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tbsps. sugar
  • 2 garlic cloves, minced
  • 1 tsp. crumbled dried rosemary
  • 1 tsp. freshly ground black pepper
  • 1/2 cup drained and chopped sun-dried tomatoes packed in oil  , reserving 2 tbsps. of the oil
  • 2 large eggs
  • 1 1/2 cups milk
  • 3 tbsps. vegetable shortening, melted and cooled
  • 1/2 cup chopped pitted Kalamata or other brine-cured black olives
  • 2 tbsps. drained bottled capers, minced
  • 1/2 cup minced fresh parsley leaves
  • 1 cup freshly grated Parmesan

For the dough:



Grilled Vegetables

  • *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. In a small skillet cook the garlic with the rosemary and the pepper in the reserved oil from the sun-dried tomatoes over moderately low heat, stirring, until it is softened and fragrant but not brown.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Stir in the sun-dried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F.

    For this step you will need

  4. Step 4 oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack.

Nutrition information

Calories 348 Carbohydrates 45 g (15%)
Fat 13 g (19%) Protein 14 g (27%)
Saturated Fat 5 g (25%) Sodium 933 mg (39%)
Polyunsaturated Fat 2 g Fiber 2 g (9%)
Monounsaturated Fat 5 g Cholesterol 61 mg (20%)