I posted on Facebook the other day about how I was feeling very uninspired lately, foodwise (notice how I haven’t posted in three days?) and when I got some suggestions, I finally got up the oomph to go grocery shopping and bought…everything that was mentioned. Hello, peaches. And mangos. (And cherries, for good measure). Guess I’ll be on a fruit binge for the next week.
You’d think by now I would learn not to go grocery shopping when I’m hungry, but I couldn’t resist. I was seriously running up and down the aisles grabbing fruits and vegetables like I was on Supermarket Sweep. It was the Promise Land in there, man.
However, when I got home, I had to return to reality. I found a forlorn box of teeny heirloom tomatoes from Trader Joe’s that I’ve been turning a blind eye to for at least a week, and they were starting to look godforsaken. Since I had the day off, I decided this morning was the perfect time for bread therapy.
Bernard Clayton to save the day!
Tomato Cheese Bread (Adapted from Bernard Clayton’s New Complete Book of Breads)
- 2 C whole-wheat flour
- 2 t baking powder
- 1/4 t baking soda
- 1 t salt
- 1/2 t garlic powder
- 1 t dried oregano
- 1/2 t dried basil
- 1 C shredded mozzarella cheese (I used part-skim, as that is all I had in the fridge)
- 1 1/2 C tomatoes, chopped and deseeded (reserve any juice!)
- about 1/2 C milk (you’ll see why)
- 2 eggs
- 1/4 C canola oil
- 1 T honey or agave
Preheat the oven to 350 degrees and line a medium loaf pan with greased wax paper. The wax paper only has to go over the long sides and the middle, of course.
Combine the flour, spices, salt, baking powder, baking soda, and cheese in the mixing bowl and set aside. Deseed the tomatoes (I go the ol’ “cut in half and squeeze” route for getting those seeds out), and chop. Set aside in a bowl for a few minutes, and put all the seeds and stuff in a strainer. Once the tomatoes have rested for a minute, lightly press any juices out into a measuring cup, and strain any juice from the seeds into the same cup.
Take whatever tomato juice you have managed to muster up, and add milk to it until you get 1 C of liquid (I had to add a little over a half a cup). Pour into a small bowl and whisk in the eggs, oil, and honey, then add to the flour mixture with the chopped tomatoes.
Give the batter a quick mix, then spread into the greased loaf pan. Bake on the middle rack for just over an hour, until it is super golden brown on top, an inserted toothpick comes out clean, and your entire house smells like…pizza!
That’s right. I considered calling this pretty orange loaf “pizza bread”, but “Tomato Cheese Bread” sounds so much classier–and that’s what Bernard calls it.
I don’t mess with Bernard.
He also suggests letting the bread cool completely before slicing, and I tried my darnedest to adhere.
This bread is really moist, and tastes amazing fresh out of the oven. I, however, love crispy bread, so I toasted the heck out of it in the toaster and liked it even more.
Nice way to use up tomatoes that are starting to get a bit, em…deflated? Wrinkly? You know the tomatoes I’m talking about.
During my grocery shopping spree at Meat Farms earlier today (can’t go wrong with their produce prices), I also snagged a bag of red peppers (six of them) that are on their last leg for only $1.49. Now I gotta figure out what to do with them, too! Any suggestions?
Lastly, I’ve been featured on a lovely blog called Raising Memories. Heather Lynne did such a beautiful job, so check it out!