Sun-Dried Tomato and Olive Bread
|Sun-dried tomatoes, olives, walnuts, and herbs combine in this Mediterranean-inspired bread.|
Preheat oven to 350. Lightly oil the loaf pan and set aside.
Beat flax and water for a minute until creamy. Stir in milk and oil.
In a separate bowl, combin flour, baking powder, herbs, and salt.
Fold the liquid into the flour until about three fourths is moistened. Add remaining ingredients and fold briefly, just until well mixed.
Transfer the batter into the pan and smooth the top.
Bake 40 minutes, then use toothpick to test for doneness.
Let cook in the pan for a few minutes before transferring to a rack and cooling completely.
|Notes||Adapted from the recipe for “Mediterranean olive bread” in The Joy of Vegan Baking, by Colleen Patrick-Goudreau.
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