Here’s an unusual bread that teams beautifully with many kinds of soup. Try this with anything from hearty bean soups to light, brothy ones. Use your favorite kind of olive; it works well with most any variety.
Recipe information
Yield
makes 1 loaf, about 12 slices
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
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.
Step 3
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.
Nutrition Information
Step 4
Per slice (12 slices per loaf):
Step 5
Calories: 130
Step 6
Total fat: 4g
Step 7
Protein: 4g
Step 8
Fiber: 3g
Step 9
Carbohydrate: 22g
Step 10
Cholesterol: 0mg
Step 11
Sodium: 218mg
