I know it's been a while since I've last added a recipe. Summer is coming to an end and Fall will be here before we know it. What a great combination to go with a late summer/early fall soup! Enjoy.
1 cup milk
1/3 cup olive oil
1 egg
2 cups all purpose flour
1 tablespoon of baking powder
1 teaspoon of kosher salt
zest of 1 small lemon
pinch of dried oregano (optional)
3/4 cup grated tomato (seeds removed) or 1 medium tomato
1 cup shredded mozzarella cheese
1/2-3/4 cup fresh basil, chopped (1 good handful)
Preheat oven to 350
Grease a bread pan
Mix together the milk, olive oil, egg, lemon zest and grated tomato in one bowl.
In another bowl whisk together the flour, b. powder, salt, oregano, cheese and basil.
Pour the wet ingredients into the dry and mix just until incorporated.
Bake for 30-40 minutes or until a tester comes out clean.
Optional: brush on melted butter to the finished bread and sprinkle on grated pecorino romano cheese.
Enjoy!
Copyright © 2014 Salvo-lutions by, Dana Salvo
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