SUN-DRIED TOMATO CHEESE BREAD

1/3 cup oil-packed sun-dried tomatoes
2 cloves garlic
2 ½ cups all-purpose flour
2 t. baking powder
½ t. baking soda
1 ¼ t. salt
4 ounces shredded provolone
½ cup finely chopped green onion
2 t. minced fresh parsley
¾ t. dried rosemary, crumbled
2/3 t. coarsely ground pepper
2 t. shortening
2 t. sugar
2 large eggs, lightly beaten
1 ¼ cups buttermilk
1/3 cup chopped pine nuts

Drain tomatoes, reserving 2 t. oil; chop tomatoes and set aside.

Cook garlic in a small amount of boiling water for 15 minutes; drain; peel and mash garlic, set aside.

Combine flour, baking powder, soda and salt; stir well. Add chopped tomatoes, cheese, green onion, parsley, rosemary and pepper; stir well.

Combine reserved oil, shortening and sugar; beat with whisk until smooth. Add mashed garlic, eggs and buttermilk; stir well. Add chopped tomatoes, garlic mixture and pine nuts to flour mixture; stirring just until blended.

Spread batter in greased 8 ½ x 4 ½ cy 3 in loaf pan; smooth top. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool in pan on a wire rack for 5 minutes; remove from pan and cool completely on rack.