Recipe by loof
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" :)
Top Review by Galley Wench
Followed the recipe exactly (with the exception of poppy seeds) and served with Recipe #265727. 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.
- 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)
Directions See How It's Made
- 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.