2 1/2 c. flour
2 tsp. double acting baking powder
1 1/2 tsp. salt
1/2 tsp. baking soda
1 c. grated Provolone cheese
1/2 c. thinly sliced scallion
2 tbsp. minced fresh parsley
3/4 tsp. dried rosemary, crumbled
3/4 tsp. coarsely ground pepper
1/3 c. drained & chopped sun dried tomatoes, packed in oil, reserve 2 tbsp. of the oil
2 tbsp. vegetable shortening at room temp.
2 tbsp. sugar
2 garlic cloves, cooked in boiling water for 15 minutes, drain, peeled & mashed with a fork
2 lg. eggs, beaten lightly
1 1/4 c. buttermilk
1/3 c. pine nuts, toasted lightly

In a large bowl, sift together flour, baking powder, salt and baking soda. Add the Provolone, scallion, parsley, rosemary, pepper and the sun dried tomatoes. Toss the mixture well.

In a small bowl whisk together the shortening reserved oil and sugar until smooth. Add garlic, eggs, buttermilk and blend until combined well. Add the buttermilk mixture to the flour mixture, adding the pine nuts and stir the batter until combined. Divide the batter among 3 greased loaf pans, 5 1/2 x 3 1/2 x 2 1/4 inches, smoothing the tops and bake in 350 degree preheated oven for 45 to 50 minutes or until a skewer comes out clean. Let loaves cool on rack for 5 minutes then loosen edges with a knife. Turn loaves out onto a rack to cool completely.