TOMATO CHEESE BREAD

2 1/2 cups all-purpose flour
1 1/2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh basil, or 1 teaspoon dried
2 eggs
1 cup fresh tomatoes, peeled, seeded and finely chopped
2 tablespoons tomato paste
6 tablespoons melted butter
1/8 teaspoon hot red pepper sauce

Preheat oven to 350 degrees F. Grease a 9x5x-3-inch loaf pan and set aside.

In large mixing bowl, whisk together the flour, sugar, baking powder, salt, cumin, baking soda and pepper. Stir in the cheese and basil; set aside.

In a small mixing bowl, beat the eggs lightly, then add the tomatoes, tomato paste, butter and hot pepper sauce; mix thoroughly. Make a well in the center of the dry ingredients, pour in the tomato mixture and stir until the dry ingredients are just moistened; do not overmix. Pour into the prepared pan and smooth the top.

Bake for 55 minutes or until an instant-read thermometer registers 200 degrees F. Let cool in the pan for 10 minutes and then remove and cover with foil and a terry cloth towel. Cool completely, slice and serve with butter.

Makes 1 loaf
Source: New Recipes from Quilt Country: More Food and Folkways From the Amish and Mennonites by Marcia Adams