Tomato-Parmesan Bread Recipe

 

Ingredients

 

Makes 12 servings

• 3 tablespoons olive oil

• 1/4 cup chopped onion

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1/2 cup shredded Romano or Parmesan cheese

• 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 2 eggs              

• 1/2 cup buttermilk or sour milk

• 1 tablespoon water 2 to 3 Roma or plum tomatoes, very thinly sliced

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Method:

1. Lightly grease a baking sheet; set aside. In a small skillet heat 1 tablespoon of the olive oil over medium heat. Cook and stir onion in hot oil about 5 minutes or until golden brown; set aside.

2. In a large bowl combine flours, cheese, basil, baking powder, baking soda, and salt. Make a well in the center of flour mixture. Slightly beat 1 of the eggs.

3. In a small bowl stir together remaining oil, buttermilk, and the slightly beaten egg. Stir in onion mixture. Add buttermilk mixture to flour mixture, stirring until flour mixture is just moistened.

4. With floured hands, gently knead dough in bowl 2 to 3 times or until dough is nearly smooth. Shape into two 4-inch rounds. (Or, shape into one 6-inch round loaf.) Place on prepared baking sheet.

5. Slightly beat the remaining egg with the water. Brush loaves with egg mixture. Arrange tomato slices on top.

6. Bake in a 375°C oven for 25 to 30 minutes or until golden brown. Cool slightly on a wire rack; serve warm or at room temperature. Store in a paper bag at room temperature for 2 to 3 days.

Note: Thin slices of fresh Roma or plum tomatoes bake right into the top of this basil-flavored bread.