Tomato-Olive Bread

Tomato-Olive Bread

Ingredients:
wheat flour, white, all-purpose, unenriched
wheat germ, crude
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
spices, cumin seed
spices, basil, dried
spices, thyme, dried
rice, white, long-grain, regular, unenriched, cooked without salt
oil, olive, salad or cooking
tomatoes, red, ripe, raw, year round average
olives, ripe, canned (small-extra large)

Directions:
Preheat the oven to 350 degrees.
Combine the first 8 (dry) ingredients in a mixing bowl and stir together.
Make a well in the center and add the rice milk and oil.
Stir until well combined, adding more rice milk as needed to make a smooth, slightly stiff batter.
Fold in the tomato and olives.
Pour the batter into a lightly oiled 9-by-5-by-3-inch loaf pan.
Bake for 45 to 50 minutes, or until a knife inserted into the center of the loaf tests clean.
Let cool until just warm, then cut into slices to serve.
Per slice (12 slices per loaf):
Calories: 130
Total fat: 4g
Protein: 4g
Fiber: 3g
Carbohydrate: 22g
Cholesterol: 0mg
Sodium: 218mg