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
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225 g (8 oz) fine whole meal flour
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1 tsp baking powder
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1/2 tsp salt
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2 Tbsp chopped fresh parsley
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1 red onion, grated
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2 tomatoes, skinned, seeded and chopped
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2 sun-dried tomatoes, finely shredded
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2 tbsp olive oil
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1 large egg, beaten
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About 125ml (4 fl oz) milk
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Preheat the oven to 190C/375/Gas Mark 5, and lightly oil a 900g (2 lb)
loaf pan.
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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.
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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.
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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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