Tomato Bread

"Make your next sandwich memorable with this hearty, herbed loaf!"
 
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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
3hrs 40mins
Ingredients:
12
Yields:
2 loaves
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ingredients

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directions

  • Lightly grease large bowl and two loaf pans with olive oil.
  • In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
  • Combine 3 cups flour with yeast and remaining ingredients.
  • Pour in tomato mix and beat 3 minutes.
  • Gradually add remaining flour until it holds together enough to turn out on floured surface.
  • If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
  • Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour.
  • Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
  • Cover pans and let rise 45 minutes.
  • Preheat oven to 375 F degrees.
  • Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
  • Bread is done when loaf sounds hollow when thumped with knuckle.
  • Tip loaves out immediately onto wire rack to cool.
  • *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.

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Reviews

  1. very good bread. the herbs were just right. this was really my first attempt at bread making and i think i added too much flour and dried it out a bit, so i'll go easy on the flour next time. i also substituted a cup of wheat flour for the white and halved the recipe, which worked out fine. eaten with a pat of butter or dipped in olive oil.
     
  2. A great alternative to boring, white bread. Excellent blend of flavors and spices. Great for turkey sandwiches, and also just plain with butter for a great snack. Thanks:)
     
  3. A delicious bread recipe! I had half a chopped onion and 1/3 c spinach which I added because I needed to use it up. Thanks for posting!
     
  4. Totally delicious and different. The only tricky part of the recipe was in heating the juice/sauce/oil combination to 120 degrees fahrenheit. Thank goodness for meat thermometers - it helped out there, for sure, and I highly recommend using one for those who will make this bread in the future, as too high a heat in the liquid will kill the yeast and prevent the bread from rising. Next time (and there will be a next time), I'm going to try making bread rounds instead. Very versatile recipe, and delicious, too. Thanks, s'kat!
     
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