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.
This was so good! Easy to make and very flavourful. Added some crushed garlic but otherwise made as stated. Since I had just bought poppy seeds I used that to sprinkle over the bread. Indeed, this was a huge hit and will certainly be made again.
Thanks for posting.
Made for PAC, Autumn 2012.
This is oh so good! I used fresh tomatoes from the garden and dried herbs... it was divine! Would be great with soup!
Not sure if it was because I used fresh tomatoes or not, but my dough was so thick, there was no "pour..." it was more like pizza dough! I just picked it up, plopped it in and formed it to the bread pan... worked like a charm!
Thank you so much!
Yum! Made as directed (w/o poppy seeds) using fresh tomatoes and herbs from our garden. This IS a very flavorful, moist and dense bread (almost cake-like). Fresh herbs is definitly a must with this recipe! It was great warm from the oven smeared with butter, but fantastic served with NorthwestGal's Quick Chicken Puttanesca! Will definitely make again often, as this will be especially great with soups, bisques, stews, etc. in the wintertime. Thanks for sharing a fantastic recipe!