Recipe: Tomato Herb Bread
Description: This savory bread is great with soups or pasta dishes! The recipe came from a cookbook called &quot;Stand By Your Pan: Country Music Cookbook&quot; by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is &quot;Bread River Valley&quot; :)
Ingredients: [{"text": "3 cups all-purpose flour"}, {"text": "1 1/2 teaspoons baking powder"}, {"text": "1 teaspoon baking soda"}, {"text": "1/2 teaspoon salt"}, {"text": "1 cup grated parmesan cheese"}, {"text": "1 egg"}, {"text": "1/4 cup oil"}, {"text": "2 tablespoons honey"}, {"text": "3 tablespoons minced fresh parsley"}, {"text": "3 tablespoons minced fresh basil"}, {"text": "1 (14 ounce) can crushed tomatoes"}, {"text": "poppy seed (optional, for topping)"}]
Instructions: 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.
