Friday, May 14, 2010

Abigail's Hotel Tomato Cheddar Loaf





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.

14 comments:

RamblingTart said...

Oh my, that bread sounds fantastic, Tia!! I would so love some warm slices of that with a good bowl of soup. :-) What a beautiful hotel too!

Nichi said...

That sounds incredibly delicious!

Helen said...

This looks fabulous! I love the reddish tinge to it. And the hotel looks gorgeous too!

Natalie... said...

oh my this bread sounds so so good!! all tomatoey mm!

Joanne said...

What a delicious and savory quickbread!

~Nikki~ said...

That loaf sounds really interesting, I know my Mom would love to try that (It's right up her alley). It looks appetizing :)

Jencrafted said...

A savoury loaf! I've not tried making one but yours look so enticing! Yummy!

kate Woods said...

Loaf looks divine, so does the hotel for that matter !

Baking Monster said...

oo I love savory breads and I don't see too many recipes around for it so I'm glad you posted this it look delish!

Jacque said...

Looks like a winner! Almost like a sandwich and bread all in one.

Natalie said...

What an interesting combination of flavors...I'm adding this to my list of breads to make!!

Crystal said...

JUst finished pouring into the pan and popped it into the oven, looking forward to tasting hoping it looks as good as yours.

Anonymous said...

Where does the bacon come into the recipe?

Tia the Baker said...

^oops! you're right. it gets stirred into step 2. thanks for catching that!