Yield: 1 Servings
Measure | 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 \N | Eggs |
1 tablespoon | Honey |
¼ cup | Oil |
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