Tomato-cilantro bread
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Tomato-cilantro bread
Last updated 6/12/2012 1:27:01 AM. Recipe ID 61731. Report a problem with this recipe.
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      Title: Tomato-cilantro bread
 Categories: Breads
      Yield: 95 Servings
      2 c  Flour
      1 ts Baking soda
      1 tb Baking powder
      1 ts Salt
      1 ts Ground cumin
    1/2 c  Fresh cilantro leaves,
           -firmly packed
      1    Whole green onion, cut into
           -1-inch pieces
      3    Tomatoes, seeded and
      1 tb Tomato paste
    3/4 c  Sugar
      3 lg Eggs
  Makes one 9x5 loaf
  Preheat oven to 350 F.  Place flour, baking soda, baking powder, salt
  and cumin in work bowl of food processor with metal blade and process
  for 2 seconds. Move dry ingredients to another bowl.
  Process cilantro and green onion for 5 seconds.  Add tomatoes and
  tomato paste and process until tomatoes are pureed, about 10 seconds.
  Add sugar and process for 30 seconds, stopping to scrape down sides
  of bowl. Add eggs and process for 1 minute, or until mixture becomes
  fluffy. Return dry ingredients to processor and combine by turning
  machine on and off 4 to 5 times until mixture is just incorporated.
  Pour mixture into greased and floured 9-inch by 5-inch loaf pan.
  Spread the mixture evenly and bake  at 350 F for 45 minutes or until
  browned. Let the bread cool in the pan for 10 minutes and turn onto
  wire rack to cool completely.
  This bread is great alone or with butter.  For a sensational treat,
  spread the bread with Jalapeno Cream Cheese.
  4  oz cream cheese 1 jalapeno, finely chopped (vary to taste)
  Whip cream cheese until soft and mix in chopped jalapeno.
  Savory Southwest by Judy Hille Walker From the collection of Jim

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Recipe ID 61731 (Apr 03, 2005)

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