Tomato Bread Ii Recipes

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TOMATO BREAD



Tomato Bread image

I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices).

Number Of Ingredients 11

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
2 cups tomato or V8 juice
1/2 cup tomato sauce
2 tablespoons olive oil

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.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

TOMATO BREAD I



Tomato Bread I image

This is a bread that is a joy to make and eat.

Provided by Jerry La Cross

Categories     Bread     Yeast Bread Recipes

Yield 24

Number Of Ingredients 11

1 cup tomato juice
1 cup water
1 (.25 ounce) package instant yeast
¼ cup vegetable oil
⅓ cup honey
¼ cup chopped fresh parsley
¼ cup chopped green onions
2 cloves garlic
1 carrot, shredded
1 teaspoon salt
6 cups bread flour

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.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 4.9 g, Fat 2.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 100.9 mg, Sugar 4.4 g

GREEN TOMATO BREAD



Green Tomato Bread image

I grew up thinking that this was zucchini bread...ha! Once I found out it was actually green tomatoes, I was a little weirded out, but still went back for more. An excellent way to use up those green tomatoes in a very tasty bread.

Provided by I'm nuts too

Categories     Bread     Quick Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

2 cups finely diced green tomatoes
2 cups white sugar
1 ½ cups chopped walnuts
1 cup canola oil
2 eggs
1 tablespoon vanilla extract
1 teaspoon salt
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder

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.

Nutrition Facts : Calories 316.1 calories, Carbohydrate 36.8 g, Cholesterol 18.6 mg, Fat 17.6 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 195.3 mg, Sugar 21.1 g

TOMATO BREAD III



Tomato Bread III image

A spicy, tomato quick bread speckled with black olives. I like to add pepperoni, sausage or bacon to this recipe to make it taste like pizza bread.

Provided by Tanja Miller

Categories     Bread     Quick Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons Italian seasoning
1 teaspoon dried thyme
¾ teaspoon white sugar
½ cup shredded Cheddar cheese
4 tablespoons grated Parmesan cheese
3 tablespoons milk
2 eggs, beaten
¼ cup vegetable oil
2 teaspoons minced garlic
1 (14.5 ounce) can stewed tomatoes, drained
⅓ cup sliced black olives

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.

Nutrition Facts : Calories 191.4 calories, Carbohydrate 23.3 g, Cholesterol 37.4 mg, Fat 8.3 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 415.1 mg, Sugar 1.8 g

TOMATO BREAD



Tomato Bread image

Make and share this Tomato Bread recipe from Food.com.

Provided by skat5762

Categories     Yeast Breads

Time 3h40m

Yield 2 loaves

Number Of Ingredients 12

2 cups tomato juice
1/2 cup tomato sauce
2 tablespoons olive oil
6 1/2 cups flour
2 packages active dry yeast
3 tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon oregano
1/2 teaspoon dry basil
1/4 teaspoon rosemary
1/4 teaspoon pepper
2 cloves crushed garlic

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.

Nutrition Facts : Calories 1763.8, Fat 18.1, SaturatedFat 2.6, Sodium 2158.1, Carbohydrate 349, Fiber 14.6, Sugar 32.3, Protein 47.6

TOMATO GARLIC BREAD



Tomato Garlic Bread image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 large country rustic baguette
2 tablespoons olive oil
1 clove garlic
1 large tomato
2 teaspoons course sea salt

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.

GREEN TOMATO QUICK BREAD



Green Tomato Quick Bread image

Garden Fresh Green Tomato Quick Bread tastes nothing like tomatoes! Often confused for Banana or Zucchini bread, this Green Tomato Quick Bread gets two thumbs up by everyone. Tomato haters will never suspect there are tomatoes in the bread!

Provided by Janelle

Categories     Bread

Time 1h20m

Number Of Ingredients 11

2 cups white sugar
1 cup vegetable oil
2 eggs
1 Tablespoon vanilla extract
1 teaspoon salt
1 Tablespoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
3 cups all-purpose flour
2 cups green tomatoes, diced
1 1/2 cup walnuts, chopped (optional)

Steps:

  • Preheat oven to 350*F. Grease two 9x5 bread pans and set aside. Tip: You may want to put a piece of parchment paper on the bottom or nonstick foil. Mine tend to stick a little to the pan when only using cooking spray. In a mixing bowl combine sugar and oil. Mix well. Add eggs, vanilla and salt. Mix well again, scraping sides of bowl as needed. Add cinnamon, baking soda, and baking powder. Slowly add flour until completely combined. Mixture will be thick. Add in diced tomatoes and stir well. Mixture will thin out from moisture tomatoes bring. If adding walnuts, add now. (Photos are with walnuts) Pour half of batter in each pan. Bake for 1 hour or until a toothpick comes out clean from center of bread. Cool for 5 minutes in pan and then remove from pan and cool on a rack.

TOMATO BREAD II



Tomato Bread II image

A super savory loaf bursting with flavor!

Provided by Stinger

Categories     Quick Bread

Time 1h15m

Yield 12

Number Of Ingredients 14

2 cloves garlic
⅓ cup pine nuts
2 ½ cups all-purpose flour
1 ¼ teaspoons salt
2 teaspoons baking powder
⅓ cup sun-dried tomatoes packed in oil, drained and diced
1 bunch green onion, chopped
5 ounces provolone cheese, shredded
2 teaspoons fresh rosemary
¾ teaspoon coarsely ground black pepper
2 tablespoons shortening
2 tablespoons white sugar
2 eggs
1 ¼ cups buttermilk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • In a small sauce pan, cover the unpeeled garlic cloves with water. Bring to a boil and cook garlic cloves for 15 minutes; drain, cool, mash and set aside.
  • Place the pine nuts on a baking sheet and toast at 350 degrees F (175 degrees C) until golden, about 10 minutes; cool and set aside.
  • In a large mixing bowl, sift together the flour, salt and baking powder. Add the chopped sun-dried tomatoes, green onions, shredded Provolone, rosemary, black pepper and toasted pine nuts.
  • In a medium mixing bowl, cream together the shortening and the sugar. Mix in the eggs, mashed garlic, reserved oil from the tomatoes and buttermilk.
  • Add the shortening/buttermilk mixture to the flour mixture and stir well to combine. Pour the batter into the prepared loaf pan.
  • Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for 5 minutes and then turn onto a wire rack to cool completely.

Nutrition Facts : Calories 220.8 calories, Carbohydrate 26.6 g, Cholesterol 40.2 mg, Fat 9 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 3.4 g, Sodium 477.4 mg, Sugar 4.1 g

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