Tomato Herb Bread
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" :)
- Ready In:
- 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.
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This was delicious! I make my own marinara sauce. After cooking my tomatoes for a couple of hours, I press them through a strainer. I am then left with quite a bit of tomato "mash" that wouldn't push through the strainer. I didn't want to waste it so I looked for a recipe that I can use it in. The liquid had been removed from the tomatoes so I had to add in some water to be able to use my leftover tomatoes. It worked perfectly! I'm going to make this again! I omitted the poppyseeds, but I'm sure that would've been wonderful also!
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.<br/>Thanks for posting.<br/>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!<br/>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! <br/>Thank you so much!