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home > recipes > breads > tomato quick bread
from NY, US 2 1/2 cups whole wheat flour 1 tablespoon baking powder 1 pinch baking soda 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon oregano -- crushed 1 teaspoon basil 1/2 cup mozzarella cheese -- shredded 1/4 cup parmesan cheese -- grated 1 1/2 cups fresh tomato -- peeled and chopped 1/3 cup milk -- (1/3 to 1/2) 2 eggs 1 tablespoon honey 1/4 cup oil Mix dry ingredients in a bowl, drain tomatoes, pouring liquid in a measuring cup, add enough milk to make 2/3 c liquid. Blend liquid with eggs, oil and honey, then stir into dry until moist, add tomatoes and pour batter into well greased 8 x 4 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 thoroughly on rack before slicing - keeps well in frig or freezer. Recipe By : Bread Winners Cookbook, by Mel London Note: I have made this several times with variations and even have used all white flour, a unique and delicious recipe.

Tomato Quick Bread


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keyword: tomato
keyword: quick
keyword: bread
recipes for breads
recipes by butterflydog
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(posted August 29, 2010)

from NY, US

2 1/2 cups whole
wheat flour
1 tablespoon
baking powder
1
pinch
baking soda
1 teaspoon
salt
1 teaspoon
garlic powder
1 teaspoon
oregano -- crushed
1 teaspoon
basil
1/2 cup
mozzarella
cheese -- shredded
1/4 cup
parmesan
cheese -- grated
1 1/2 cups fresh
tomato -- peeled and chopped
1/3 cup
milk -- (1/3 to 1/2)
2
eggs
1 tablespoon
honey
1/4 cup oil

Mix
dry ingredients in a bowl, drain tomatoes, pouring liquid in a measuring cup, add enough milk to make 2/3 c liquid. Blend liquid with eggs, oil and honey, then stir into dry until moist, add tomatoes and pour batter into well greased 8 x 4 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 thoroughly on rack before slicing - keeps well in frig or freezer.

Recipe By :
Bread Winners Cookbook, by Mel London

Note: I have made this several times with variations and even have used all white
flour, a unique and delicious recipe.



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