Parmesan and Sun-Dried Tomato Scone Bread

Source: Chef Andy Broder

Vegetable oil spray
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/3 teaspoon salt
2/3 cup grated Parmesan cheese
6 tablespoons cold butter
1 egg
1/2 cup milk
1/4 cup sun-dried tomato paste

Heat oven to 375 degrees F.

Mix together flour, sugar, baking powder, salt and cheese. Cut in the cold butter. Stop when you have pea-size bits.

Beat together the egg, milk and tomato paste. Mix this with the dry ingredients just to incorporate and knead about 10 times or less. Do not overwork.

Spray a loaf pan with vegetable oil spray. Form the dough into a loaf-length log and set in the pan. Bake at 375 degrees F for 25 to 30 minutes or until golden on top and puffed up. Cool 10 minutes before removing from the pan. Wait 10 minutes longer to serve.

NOTE: You can brush the top with an egg wash before baking.

Makes 12 servings.

Approximate values per serving: 182 calories, 9 g fat, 36 mg cholesterol, 5 g protein, 25 g carbohydrates, 1 g fiber, 326 mg sodium, 40 percent calories from fat