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" :)
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INGREDIENTS
Nutrition- 3cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1cup grated parmesan cheese
- 1
- 1⁄4cup oil
- 2tablespoons honey
- 3tablespoons minced fresh parsley
- 3tablespoons minced fresh basil
- 1(14 ounce) can crushed tomatoes
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DIRECTIONS
- 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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