Sundried Tomato and Olive Quick Bread

3 cups all-purpose flour
2 tsp double-acting baking powder
1 tsp baking soda
1 tsp salt
2 tbsp sugar
2 garlic cloves, minced
1 tsp crumbled dried rosemary
1 tsp freshly ground black pepper
1/2 cup sundried tomatoes*, drained and chopped
2 large eggs
1 1/2 cups milk
3 tbsp vegetable shortening, melted and cooled
1/2 cup Kalamata olives, chopped and pitted
2 tbsp bottled capers, drained and minced
1/2 cup minced fresh parsley leaves
1 cup parmesan cheese, freshly grated

*Packed in oil. (Available at specialty food shop and some supermarkets) Reserve 2 tablespoons of the oil.

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 sundried 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 sundried tomatoes, the olives, the capers, the parsley, and the Parmesan, divide the batter among 4 buttered and floured loaf pans.

Bake the breads in the middle of preheated 350 degree 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.

alt.cooking-chien/LynnMacom/1999