Tomato quick bread

 
                             Tomato Quick Bread
 
 Recipe By     : Bread Winners Cookbook, by Mel London
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Bread-Bakers Mailing List        Yeast Free
                 Vegetable & Herb Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          whole wheat flour
    1      tablespoon    baking powder
    1      pinch         baking soda
    1      teaspoon      salt
    1      teaspoon      garlic powder
    1      teaspoon      oregano -- crushed
    1      teaspoon      basil
      1/2  cup           mozzarella cheese -- shredded
      1/4  cup           parmesan cheese -- grated
    1 1/2  cups          fresh tomato -- peeled and chopped
      1/3  cup           milk -- (1/3 to 1/2)
    2                    eggs
    1      tablespoon    honey
      1/4  cup           oil
 
 Mix dry ingredients in a bowl, drain tomatoes, pouring liquid ina
 measuring  cup, add enough milk  to make 2/3 c liquid. Blend liqiud with
 eggs, oil and honey, then stir into  dry until moist, add tomatoes and
 pur
 batter into well greased 4x8 inch loaf  pan - place in preheated 350
 oven
 for 60-0 minutes [cover with a foil tent if  it starts to brown earlier
 -
 but keep baking until bottom taps hollow. Cool  ten minutes IN THE PAN
 and
 cool throughly on rack before slicing - keeps well  in frig or freezer.
 
 >From: Cherie Ambrosino 
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