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Quick Bread, Tomato-Olive (P, TNT)
Source: Vegetarian Soups for All Seasons
Yield: 1 loaf

2-1/4 cups whole wheat pastry flour
1/4 cup wheat germ
2 tsp. baking powder
1/2 tsp. salt
2 egg whites, beaten
1 14-ounce can diced tomatoes, undrained
1 tbsp. light brown sugar
1 tbsp. canola oil
1/2 cup olives, any variety, pitted, finely chopped
1 to 2 scallions, minced
1/2 tsp. ground cumin
1/4 tsp. dried basil
Pinch of dried thyme

Preheat the oven to 350°.

Combine the first 4 ingredients in a bowl and stir together.

In another bowl, combine the beaten egg with the tomatoes, brown sugar, and oil. Pour the wet ingredients into the dry and stir together just until well mixed.

Stir in the remaining ingredients, then pour the batter into a lightly oiled 9"x5"x3" loaf pan. Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean. Let cook until just warm, then cut into slices to serve.

Author's Notes:
An unusual bread that teams beautifully with many types of soup.

Use your favorite olive; it works well with most any variety.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A