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This recipe comes from Richard Langer's The Bread Machine Bakery Book. We've suggested some optional substitutions, but otherwise leave Richard's recipe exactly as he wrote it. This bright-orange loaf, redolent of tomato and garlic, is wonderful fresh from the machine, or sliced thin, toasted, and served with sweet butter or cream cheese. Richard suggests using it for grilled-cheese sandwiches, and also says, "I like to toast a thick slice, cover it with anchovy fillets, and dribble olive oil lightly over them." Sounds pretty good to us. It's written for a 1 1/2-lb. or larger machine; simply halve recipe for a smaller machine.
1 cup sour cream (or plain yogurt, or buttermilk)
1 large egg
1 teaspoon olive oil
1 6-ounce can tomato paste
1/2 cup pitted black olives, well drained (optional)
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup King Arthur Traditional Whole Wheat Flour
1/2 cup cornmeal (or semolina flour)
1 teaspoon sugar
1 teaspoon garlic powder or 2 cloves fresh garlic, pressed
1 teaspoon dried basil
1 teaspoon white pepper (or coarse-grind black pepper)
1/2 to 1 teaspoon salt, to taste (we used 1 teaspoon)
2 1/2 teaspoons instant yeast
Put all ingredients in pan, in order suggested by instructions that come with your particular machine. Bake on quick-bake cycle.
Nutrition information per serving (1/8 of loaf, 116 g): 282 cal, 10 g fat, 7 g protein, 40 g complex carbohydrates, 1 g sugar, 3 g fiber, 44 mg cholesterol, 438 mg sodium, 326 mg potassium, 9 mg vitamin C, 4 mg iron, 69 mg calcium, 132 mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 6, July-August 1992 issue.