Title: Basil and Tomato Bread
Categories: Bread, Mexican
Yield: 1 Servings
1/2 c Butter; softened
1 tb Brown sugar
1 tb Tomato paste
1 Garlic clove; minced
2 c Flour
1 ts Baking powder
1/2 ts Salt
1/4 ts Cayenne pepper; * see note
3 tb Fresh basil; * see note
2/3 c Vegetable juice cocktail or
1 c Sharp cheddar cheese; grated
2 Sun-dried tomatoes;
Preheat the oven at 350F. Cream the butter with the brown sugar. Add tomato
paste, garlic and eggs. Beat until well mix.
Shift the flour, baking powder and the salt. Add the cayenne pepper et
basil. Add about 1/3 of flour mixture to butter mixture, mix well. Pour
about half of the Vegetable juice, follow with another third of flour. Mix
well after each addition. Finally add the the remainder for the juice and
finish with the flour. At this point you will have a heavy sticky batter.
Add the cheese and sun-dired tomato. Put he mixture into a 8 1/2 x 4 1/2
inches oiled bread pan. Bake in oven for about an 1 hour or until a
thoothpick inserted in the middle come out clean. Let cool for 5 minutes
before removing from the pan.
Note 1: You can increase quantities of cayenne pepper if you would like
something with a kick.
Note 2: You can subtitute for 1 tablespoon of dry basil.
Recipe by: Les Collection Mini-Livres Bon Appeti
Posted to TNT Recipes Digest by Andre Beaulieu on Mar