This bread is very tasty.
The tomatoes and the spices give it a flavor that works well warm or cold, with soup or salad or toasted and smeared with vegan butter as a stand alone snack.
Yes, it's just my everyday bread recipe with tomatoes used as the liquid but, my, oh, my! What a difference!
Puree enough tomatoes for 1 cup. I used two roma tomatoes.
Add
2 tbs ACV
1 tsp salt
Stir and set aside.
Mix in a large bowl
2 cups flour
1 tsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/8 tsp black pepper (or more)
1 tsp oregano leaf
Mix well and add tomato mixture.
Stir until a nice lump forms.
Put the lump in a greased baking pan* and bake at 350F for 1 hour.
It will be a little soft in the middle while warm.
Let cool, slice and serve. Be careful, toasting it makes it taste even better.
It was delicious with sunflower seed cheese!
Definitely a success!
Footnotes:
* I used a silicone pan and didn't grease it.
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