Recipe: Herb-Ricotta Tomato Quick Bread (using tomato juice and sundried tomatoes)

HERB-RICOTTA TOMATO QUICK BREAD

"Breads leavened with baking powder and/or baking soda instead of yeast require no rising time and go from start to finish in less than an hour. Using tomato juice, sun-dried tomatoes, ricotta, and Mediterranean herbs gives this bread a strong Italian accent. Serve it with salads, egg dishes, or poached fish, or as a sandwich bread for a twist on the BLT these."

2 cups unbleached or all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground black pepper
1 cup tomato juice
1 cup low-fat or nonfat ricotta cheese
2 large eggs (or 1/2 cup fat-free egg substitute)
1/2 cup oil-marinated sun-dried tomatoes, drained and minced
1/4 cup canola oil
1/4 cup minced fresh herbs, such as basil, rosemary, thyme, marjoram, oregano, chives, or lovage

Heat oven to 350 degrees F. Coat a 9 by 5-inch or 8 by 4-inch loaf pan with non stick cooking spray and lightly dust with flour.

Sift flour, sugar, baking powder, baking soda, salt, and pepper into a large bowl.

In a medium bowl, combine tomato juice, cheese, eggs or egg substitute, tomatoes, oil, and herbs; mix thoroughly. Add liquid mixture to flour mixture, stirring just until dry ingredients are moistened. Pour the batter into the prepared pan.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then remove from the pan.

Makes 1 loaf
Source: The Herbal Palate Cookbook by Maggie Oster and Sal Gilbertie