Tomato Bread I Recipes

TOMATO BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

TOMATO BREAD I

Steps:

• In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
• Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
• Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
• Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.

TOMATO BREAD III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
• Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.

GREEN TOMATO BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
• Mix tomatoes, sugar, walnuts, canola oil, eggs, vanilla extract, and salt together in a large bowl until well blended. Mix flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into egg mixture until just blended. Spoon batter into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the middle of each loaf comes out clean, about 1 hour. Let cool in the pans for about 10 minutes before transferring loaves to wire racks to cool completely.

TOMATO BREAD

Steps:

• 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.

TOMATO HERB BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
• In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg, oil, honey, parsley, basil and tomatoes.
• Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using).
• Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.

TOMATO BREAD

Steps:

• Brush each slice of bread with oil and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil; broil until it begins to turn brown.

TOMATO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees F.
• Split the bread in half lengthwise and place it on a baking sheet. Drizzle the cut side with the olive oil. Bake until golden brown and toasted, 5 to 8 minutes.
• While still warm, rub the cut side of the bread halves with the garlic. Cut the tomato in half and rub it on the bread halves.
• Sprinkle with course salt, then cut into 4 pieces.

TOMATO BREAD

Steps:

• Spread italian salad dressing on one side of each french bread slice.
• Slice tomatoes on top of bread slices.
• Sprinkle with italian seasoning and cheese.
• Broil in oven for 3 to 4 minutes or until cheese is melted and bread is toasted.

GREEN TOMATO BREAD

Steps:

• Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
• Combine the eggs, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
• Spoon the batter into 2 greased and floured 81/2 by 41/2 inch loaf pans.
• Bake at 350°F for 1 hour or until toothpick inserted comes out clean.
• Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack.