Friday, May 14, 2010
It might look like my photos have too much red in them but this loaf really does have a reddish hue in real life! This loaf doesn't call for yeast, so it's a breeze to make. It is a flavorful bread that gets its moisture and reddish color from freshly pureed tomatoes. This is good enough to eat on its own but is also wonderful served warm with cream cheese and smoked salmon. I adore the way the sharp cheddar plays off the flavors of the tomato and sweet onion.
The original recipe calls for dill but I subsituted basil because tomato and basil are perfect partners. Like salt and pepper! The recipe is adapted from Dorie Greenspan via Bon Appétit.
Abigail's Hotel Copycat Tomato Cheddar Loaf
Makes 1 Loaf
5 bacon slices, chopped
1 1/2 cups (6 oz) coarsely grated extra-sharp cheddar cheese
1 cup seeded, drained chopped fresh tomatoes
1/3 cup walnuts, toasted, chopped
1/2 onion, minced
1 tablespoon minced fresh dill
1 3/4 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large eggs
1/3 cup whole milk
1/3 cup extra-virgin olive oil
1. Preheat to 350 degrees F and grease a 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pan.
2. Combine tomatoes, cheese, onion, walnuts, and dill in medium bowl. Whisk flour, baking powder, salt, and black pepper in large bowl to blend. Whisk eggs, milk, and olive oil in another medium bowl to blend. Pour egg mixture over flour mixture and stir just until dry ingredients are moistened. Add tomato-cheese mixture and stir until incorporated (dough will be very sticky).
3. Transfer to prepared loaf pan; spread evenly. Bake bread until golden on top and toothpick comes out clean, about 55 minutes. Cool bread in pan 5 minutes, then turn out onto rack and cool completely. Can be made 1 day ahead. Wrap in plastic, then foil, and store at room temperature.