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Sunday, September 14, 2008

Caprese Bread

my old co-worker Blobert gave me a bunch of ripe tomatoes from his garden friday. i had hopes to make cream of tomato soup but it was so hot this weekend i ix-nayed the idea. instead, i decided to bake some bread. i'm a huge fan of caprese salad and i figured that could be the inspiration.


Caprese Bread

about a cup of tomatoes, deseeded and diced. dry it as much as possible
1/2 cup of shredded mozzarella cheese
1 stick of butter, melted
2 eggs
1/4 cup of balsamic vinegar & olive oil, equal parts
3 cups whole wheat white flour
1.5 tsp baking soda
1/2 tsp baking powder
1 tsp salt
milk as needed


Preheat oven to 350ºF. grease a loaf pan or line it with parchment paper.

Stir together the tomato, eggs, butter, and balsamic vinegar and olive oil. Sift together the flour, baking soda, baking powder, and salt. Combine the wet and dry ingredients together. Depending on the amount of juice, add some milk to the batter if it is too thick to combine. i didn't measure how much milk i used, but i just splashed it in slowly to loosen up the batter. just before putting the batter in to the pan, i tore up a few basil leaves and folded it in gently.


Put the batter in the pan and bake for about 30 minutes. be sure to test with knife/skewer to make sure it comes out clean.

the bread came out well, albeit slightly bland. next time, i'd add a tad bit more salt. it's not a sweet bread. i topped it with some sliced tomatoes, drizzled a bit of olive oil and balsamic vinegar and then a dash of salt and it's just perfect.


this just might be my new favorite bread. what's your favorite kind of bread?


  1. Hey there - you won the Country Bob's cookbook from my site. Congratulations! Email me your address when you get a chance.
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  2. yum-O! can't wait for this weekend for dump-linhs!

  3. looks great!
    I love caprese salad!