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Sun-Dried Tomato Provolone Bread
Ingredients
  • ⅓ cup oil-packed sun-dried tomatoes
  • 2-¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1-¼ teaspoons dried basil
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon coarsely ground pepper
  • 2 large eggs
  • 1-¼ cups buttermilk
  • 3 tablespoons canola oil
  •  
  • 1 cup shredded provolone cheese
  • ¼ cup minced fresh parsley
Steps
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