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. 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. 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 350F. 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. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month. Makes 4 small loaves. Gourmet December 1990
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|Serving Size: 1 Serving (1352g)|
|Recipe Makes: 1|
|Calories from Fat: 1179 (35%)|
|Amt Per Serving||% DV|
|Total Fat 131g||175 %|
|Saturated Fat 45.4g||227 %|
|Monounsaturated Fat 49.7g|
|Polyunsanturated Fat 21.5g|
|Cholesterol 2210.3mg||680 %|
|Sodium 10709.5mg||369 %|
|Potassium 2647mg||70 %|
|Total Carbohydrate 398.3g||117 %|
|Dietary Fiber 20g||80 %|
|Sugars, other 378.3g|
|Protein 148.6g||212 %|
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Calories per serving: 3352
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