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Herbed-Tomato Cheese Bread Recipe

Herbed-Tomato Cheese Bread Recipe photo by Taste of Home

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This rustic-looking loaf is so versatile. Thick slices are great with Sunday breakfast omelets, a salad lunch, a pasta dinner...or even as an appetizer for guests.

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Herbed-Tomato Cheese Bread Recipe

Prep: 10 min. Bake: 50 min. + cooling

Yield: 12 Servings

10 50 60

Ingredients

3 cups all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup crumbled blue cheese
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon each dried basil, thyme and rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1-1/2 cup buttermilk
1/4 cup canola oil
3 tablespoons tomato paste

Directions

In a large bowl, combine the flour, cheeses, baking powder, baking soda and seasonings. In another bowl, whisk the egg, buttermilk, oil and tomato paste. Stir into dry ingredients just until moistened.
Transfer to a greased 8-in. x 4-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).

Nutritional Facts 1 serving (1 slice) equals 159 calories, 6 g fat (2 g saturated fat), 19 mg cholesterol, 339 mg sodium, 20 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Herbed-Tomato Cheese Bread in Country Woman Christmas Annual 2000, p15

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Reviews for Herbed-Tomato Cheese Bread

Herbed-Tomato Cheese Bread

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Reviewed on Mar. 04, 2013 by al.welsh

Getting ready to make this bread for the the fourth time. It has been a huge hit with everyone that I have served it to! I hosted a baby shower brunch a few weeks ago and mad the bread in muffing pans and there were none left. The bread is very dense, so you don't need a big piece and I strongly recomend a good quality blue cheese so that the flavor doesn't get lost.

Reviewed on Jan. 05, 2013 by bereitbach

I'm sorry to say none of my family cared for this bread. We ended up throwing the remainder of the loaf away which we never do. The herbs were overpowering and overall it just had a strange taste. We are used to yeast breads so this one seemed especially dense to us.