Prep 10 mins
Cook 50 mins
This savory bread is great with soups or pasta dishes! The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Bread River Valley" :)
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup grated parmesan cheese
- 1 egg
- 1⁄4 cup oil
- 2 tablespoons honey
- 3 tablespoons minced fresh parsley
- 3 tablespoons minced fresh basil
- 1 (14 ounce) can crushed tomatoes
- poppy seed (optional, for topping)
- Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg, oil, honey, parsley, basil and tomatoes.
- Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using).
- Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.
Followed the recipe exactly (with the exception of poppy seeds) and served with Cream of Potato Soup (Kartoffelsuppe). It had a moist quick bread texture. Not sure if it was the tomatoes I used or what but it was a little bland for our taste. Wonder what some sun dried tomatoes might add to it.
Lots of flavor and no butter needed! This is moist, dense bread that is packed with wonderful flavors from the tomatoes and basil. I made one very minor change in that I used 1 cup of whole wheat flour four one of the 3 cups of flour, my crushed tomatoes were the fire roasted ones with garlic. Did use the poppy seed option and think Everything Topping #421678 would be excellent on this simple yet tasty bread. This is something we will be enjoying again, thanks for the post.
Loved this bread! It's almost too beautiful to eat, but we managed somehow! The flavors are incredible and it was so easy to make. Can't wait to wow some guests with it and share it with my friends. Definitely going into my Best of 2013 cookbook. Made for the Best of 2012 tag.