Bread

Italian Quick Bread 

My husband and I have become regular viewers of  “The Great British Baking Show”. Recently there was an episode about quick breads, and I was very intrigued. I have made plenty of sweetbreads with baking soda and baking powder, but I never thought of doing it as a savory bread. I browsed through a few recipes for quick breads and found this recipe for Italian Herb Tomato Bread.

This bread was a win. It combines every basic Italian flavor and mixes it all together in a delicious loaf. Like an Italian-themed “carb” party. Not only that, but it took literally 5 minutes to put together, and then it went straight in the oven. Did I mention how much I enjoyed this bread?

How I feel with bread sometimes.

We dipped it in homemade marinara sauce, which I’ll share the recipe for. It involves a mason jar, like all hip, modern recipes do.

This Italian bread is very aromatic, the smell of it baking was amazing! I hope you decide to give this a try.

Italian Quick Bread with Marinara Dipping Sauce

Ingredients

For the bread:

  • 3 cups flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1/4 cup olive oil
  • 4 tablespoons milk
  • 1 cup grated cheddar
  • 3 tsp minced garlic
  • 1 pound fresh tomatoes
  • 1T dried basil
  • 1 T dried oregano

For the Marinara:

  • 1tsp dried basil
  • 1tsp dried oregano
  • 1tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 12 oz can tomato sauce

Directions

  • Preheat oven to 350°F.  Grease an 8.5-inch bread 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 garlic, tomatoes, basil, and oregano in a food processor.  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 for at least 20 minutes before serving.
  • While bread is baking, combine all of the ingredients for the marinara sauce into a mason jar, and shake until all the contents are combined. The further ahead of time you make this sauce, the more time it has to develop a better flavor. Refrigerate any leftovers.

Blessings,

Lindsey

 

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