Eyrie Olive Oil’s Italian Herb Tomato Bread

September 18, 2018


3 cups flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 egg

1/3 cup Eyrie Olive Oil

1/2 cup milk

1 cup grated cheddar

3 cloves garlic, roughly chopped

1 pound fresh tomatoes

large handful of fresh basil and oregano


1DIRECTIONS: 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.


0 Reviews

All fields are required to submit a review.