2 ounces sun-dried tomatoes, drained, pat dried, and chopped
How to Prepare
Preheat your oven to 375ºF.
Line the bottom of a greased loaf pan with parchment paper.
Place flour, sugar, and dried herbs in a bowl and mix well.
In a separate bowl, place milk, tomato puree, and oil, and beat until well combined.
Add sundries tomatoes and stir to combine.
Add the milk mixture into the bowl of flour mixture and mix well.
Place the bread mixture into the prepared loaf pan evenly.
Bake for approximately 40–45 minutes or until a wooden skewer inserted in the center comes out clean.
Remove from the oven and place the loaf pan onto a wire rack to cool for about 10 minutes.
Now, invert the bread onto the wire rack.
With a sharp knife, cut the bread loaf into desired-sized slices and serve warm.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 8
Nutritional Values
Calories 204
Total Fat 3.8 g
Saturated Fat 0.8 g
Cholesterol 3 mg
Sodium 35 mg
Total Carbs 36.4 g
Fiber 1.7 g
Sugar 2.1 g
Protein 5.8 g
Kale Bread
Ingredients
1½ cups all-purpose flour
1 cup whole-wheat flour
1½ tablespoons baking powder
1/8 teaspoon red pepper flakes, crushed
Salt and ground black pepper, to taste
