Preheat the oven to 350°F /180°C ( 160°C fan oven). Line an 8x4 inch (20x10 cm) loaf pan with parchment (baking paper) and set aside.
Dry ingredients: In a large bowl, whisk together flour, baking powder baking soda (bicarbonate of soda) salt, crushed garlic, chopped scallions and dried mixed herbs.
Wet ingredients: In a separate small bowl, whisk together the crushed tomatoes, oil, milk, and tomato concentrate (if using)
Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients
Mix: Mix until combined but don't overmix. (Over mixing will produce a dense textured bread). Transfer the mixture to the lined baking pan. Gently smooth and level the top with a spatula.
Bake: Bake for 30 - 35 minutes until a skewer inserted into the middle of the bread comes out clean.
Remove from the oven: Remove from the oven and leave to cool for 10 minutes in the pan before turning out onto a cooling rack. Cooling the baked bread on a rack ensures that the air can circulate well and prevents the crust from becoming soggy. It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool.
Cool completely: Cooling the baked bread on a rack ensures that the air can circulate well and prevents the crust from becoming soggy. It's important to allow the bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting.