Prep 15 mins
Cook 55 mins
This is a quick bread with a beautiful color and tangy taste, eaten at breakfast, lunch or dinner. I love it toasted with a poached egg on top.
- 2 cups all-purpose flour
- 1 cup grated cheddar cheese
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 cup canned tomato, pureed
- 1⁄2 cup onion, minced
- 1⁄4 cup fresh dill, minced
- 1⁄4 cup butter, melted and cooled
- 2 eggs
- Preheat the oven to 375.
- In a large bowl, combine the flour, cheese, baking powder, salt and baking soda.
- In another bowl, mix the tomato puree, onion, dill, butter and eggs.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Pour the batter into a well greased loaf pan and bake until bread is nicely browned and a tooth pick inserted into the center comes out clean -- 50-55 minutes.
- Turn the bread out onto a wire rack to cool before slicing.
This was great. I love the mix of flavors. It really kicked up a plain sandwich but then I cubed some and fried it in butter with a bit of garlic - some of the best croutons you've ever eaten. They were awesome.
A really good bread. I pureed my own tomatoes - just remove the seeds first so it's not too liquidy. Try adding some chopped jalapenos or chipotle chili powder for a kick.
I told my son (age 8) that I had some canned tomatoes to use up. So he suggested we come to recipezaar and I showed him how to sort by ingredient. He chose to make bread and this is the one that came up for which we had all the ingredients. He opted for a little less dill but otherwise we left everything as written. Some people loved the dill flavor, others thought it was too much. But my son loved it, and since he's the one who made it and he's my picky kid, that's a big thumbs up from us!