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Quick tomato and onion bread

Quick tomato and onion bread

More of a scone loaf then a bread, but an excellent bake to serve with soup or a winter salad.

 

Preparation time: 15 minutes
Cooking time: 40 minutes
Makes 1 loaf

  • 225 g (8 oz) fine whole meal flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 Tbsp chopped fresh parsley

  • 1 red onion, grated

  • 2 tomatoes, skinned, seeded and chopped

  • 2 sun-dried tomatoes, finely shredded

  • 2 tbsp olive oil

  • 1 large egg, beaten

  • About 125ml (4 fl oz) milk

  1. Preheat the oven to 190C/375/Gas Mark 5, and lightly oil a 900g (2 lb) loaf pan.

  2. Mix together the dry ingredients with the parsley, then stir in the onions and tomatoes. Add the oil and egg, then enough milk to form a soft dough, but not too wet.

  3. Tip the mixture into the prepared pan and press down lightly. Don't bother to smooth the top - it looks better a hit rough! Rake the bread in the preheated oven for about 40 minutes, until golden brown.

  4. Carefully turn the loaf out of the pan on to wire rack and cook for at least 10 minutes before cutting.

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