Recipe Thursday: Tomato Peanut Bread

I know most of you only know me as a political analyst for Gorhonio, but the fact is that I'm writing a cookbook in my spare time. That said, I'm going to post some of my recipes here and ask all of you - or at least some of you - to follow these recipes and offer me any and all feedback. Don't worry about being direct. I appreciate the feedback.

So without further ado, here's my newest bread recipe: Tomato Peanut Bread.

Ingredients:

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup butter (1 stick), room temperature

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

4 large ripe beefsteak tomatoes, mashed

1 cup peanuts

Preparation:

Grease bottom of a 9x5x3-inch loaf pan.

In a bowl, combine flour, baking powder, salt, and baking soda. In a mixing bowl with a hand-held electric mixer, beat together butter and sugar on medium speed. Beat until light and fluffy. Beat in egg and vanilla extract.

With mixer at low speed, beat in flour, alternating with mashed tomatoes. Stir in peanuts. Bake at 350° until golden brown -- a toothpick inserted into center of bread comes out clean.

Cool bread in pan on a wire rack for 5 minutes; turn bread out onto rack; cool completely. For best flavor, wrap tomato peanut bread tightly in foil and store overnight before slicing and serving. Makes one loaf of tomato peanut bread. – Josh