QUICK TOMATO BREAD
Source: The Complete Bread Machine Bakery Book by Richard W. Langer

This particular loaf of bread has a full-bodied tomato taste that goes well with stews and hearty winter soups. It also has olives in it. They come under the category of optional ingredients. Needless to say, the kids have taken to making grilled cheese sandwiches from this bread. Myself, I like to toast a thick slice, cover it with anchovy fillets and dribble olive oil lightly over them.

1 cup sour cream
1 egg
1 teaspoon olive oil
1 (6 ounce) can tomato paste
1/2 cup pitted black olives, well drained (optional)
2 cups u z bleached all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
1 teaspoon sugar
1 teaspoon garlic powder or 2 cloves fresh garlic, pressed
1 teaspoon dried basil
1 teaspoon White pepper
1/2 to 1 teaspoon salt to taste
1 1/2 teaspoons active dry yeast

Pour the sour cream into the baking pan of your bread machine, break in the egg, and add the olive oil. Scoop the tomato paste into the pan, toss in the olives if desired, and add the all-purpose and whole-wheat flours, the cornmeal, sugar, garlic, basil, white pepper, salt, and yeast, following the directions for leavening that came with your machine.

Bake on a quick cycle.