Tomato quick bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Whole wheat flour |
| 1 | tablespoon | Baking powder |
| 1 | pinch | Paking soda |
| 1 | teaspoon | Salt[optional] |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Crushed oregano |
| 1 | teaspoon | Basil |
| ½ | cup | Shredded mozzarella |
| ¼ | cup | Grated parmesan |
| 1½ | cup | Peeled chopped fresh tomatoes |
| ⅓ | cup | Milk (up to 1/2) |
| 2 | Eggs | |
| 1 | tablespoon | Honey |
| ¼ | cup | Oil |
Directions
Mix dry ingredients in a bowl, drain tomatoes, pouring liquid ina measuring cup, add enough milk to make ⅔ c liquid. Blend liqiud with eggs, oil and honey, then stir into dry until moist, add tomatoes and pur batter into well greased 4x8 inch loaf pan - place in preheated 350 oven for 60-0 minutes [cover with a foil tent if it starts to brown earlier - but keep baking until bottom taps hollow. Cool ten minutes IN THE PAN and cool throughly on rack before slicing - keeps well in frig or freezer.
Posted to Digest bread-bakers.v097.n045 From: Cherie Ambrosino <Cherie_Ambrosino@...> Date: 1 Oct 96 11:03:01