Italian Herb Tomato Bread

• Vegetarian

• Produce

  • 1 large handful Basil and oregano, fresh
  • 3 cloves Garlic
  • 1 lb Tomatoes, fresh

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3 cups Flour
  • 1 tsp Salt

• Oils & Vinegars

  • 1/4 cup Oil

• Dairy

  • 1 cup Cheddar, grated
  • 4 tbsp Milk

Found on bunsenburnerbakery.com

Description

Ingredients

• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 egg
• 1/4 cup oil
• 4 tablespoons milk
• 1 cup grated cheddar
• 3 cloves garlic, roughly chopped
• 1 pound fresh tomatoes
• large handful of fresh basil and oregano

Directions

• Preheat oven to 350°F.  Grease an 8.5-inch loaf pan.In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.  Stir in the egg, oil, and milk, followed by the grated cheese.  The batter will be very thick.Combine the chopped garlic, tomatoes, basil, and oregano in a food processor.  Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.Fold the tomato and garlic mixture into the batter.  Resulting batter will still be thick.Pour (scoop) the batter into the prepared loaf pan.  Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling.  Enjoy while still warm.