Oven Dried Tomato Bread

This is a recipe I made the first week in my baking course at culinary school.  I remember this bread being a delicious treat at 3pm, after burning quit a bit that day.  Straight out of the oven nice and warm!! Nothing better than that!  I decided to remake this bread and Veganize it! Try it out

Items Needed

Ap Flour                                            1 ½ cups

Whole Wheat Flour                           ½ cup

Baking Powder                                 2 ½ tsp

Fresh Rosemary (chopped)               1 tsp

Fresh Basil (chopped)                       1 tsp

Sea Salt                                             1 tsp

Apple Cider Vinegar                          1 Tbl

Rice/Soy/or Almond Milk                    1 cup

Olive Oil                                             ¼ cup

Slivered Almonds                              1/3 cup

Oven Dried Tomatoes                       1 cup

Here’s what you do:

Preheat oven to 350 degrees.

Lightly grease a loaf pan (I used a pie pan).

In a large bowl, combine the flours, baking powder, rosemary and salt.

In a different bowl, combine the milk of your choice, olive oil and vinegar.

Add the wet mix to the dry mix about a quarter at a time. Mix until the dry is wet.

Fold in the almonds, tomatoes and basil until the pieces are evenly distributed.

The batter will the sticky. Scrap it into the loaf/pie pan.

Bake for about 40 minutes, or until the tooth pick test comes out clean.

Let the bread rest for about 5 to 10 minutes before cutting into.

I like to eat it with hummus!!