When it comes to savory bread recipes, this herby fresh tomato bread deserves recognition. Made moist with fresh tomato juice and speckled with fennel, rosemary, oregano, and basil herbs, this bread recipe is a whole new level of gourmet. It makes a great homemade Mother’s Day gift when packaged. Pair this tomato basil bread with goat cheese salad and a pot roast recipe for a special Sunday lunch meal.
Tips on Making Tomato Bread
Tomatoes and bread are two staples we all love. We’re combining it with other powerful ingredients like olive oil and herbs to create a beautiful bread masterpiece. Here are tips on how to perfect this recipe at home:
- Make this tomato bread recipe using fresh tomatoes. Pick large, fresh ripe tomatoes. Ones that are just about to go bad in the fridge would work best for this recipe as they are the juiciest.
- Check the labels. The last thing that you want to happen is to waste a batch of dough that’s been mixed with expired yeast. This could easily be overlooked especially for those who don’t bake yeast bread regularly.
- Don’t over-knead or under-knead the dough, or the herb bread will be dense. It sure takes some elbow grease, but you know you’re done when you can stretch the dough into a thin membrane without it tearing apart. This means that enough gluten has developed.
- Use the poke test to know if the dough is done proofing. Poke the dough with your finger. When it slowly springs back, it’s done.
- Shape the dough into tomato bread rolls, loaves, or boule.
- Serve it with a drizzle of olive oil and a sprinkle of flaky sea salt on top. Use it to make garlic bread, mozzarella grilled cheese, or your favorite gourmet sandwiches.
How To Make Tomato Bread
An easy tomato bread recipe using fresh tomato juice, herbs, garlic, and tomato sauce that makes a flavorful yeast bread.
Heat tomato juice, sauce, and olive oil to 130 degrees F.
In a large bowl, combine 3 cups of flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel. Add warmed tomato mixture and garlic.
Mix with a stand mixer with the dough hook attachment for 3 minutes or by hand for 300 strokes, scraping the bowl frequently.
Add the remaining 2½ cups of flour and mix into the dough until it's firm enough to handle.
Turn out the dough onto a floured board. Add more flour as needed so that the dough is not sticky. Knead until smooth and elastic.
Place dough in a greased bowl. Cover and let rise in a warm place until doubled, for about 1 hour. Punch the dough to deflate it and let it rest for 15 minutes.
Shape into two loaves and place in greased 9-inch bread pans. Cover loosely and let rise until nearly doubled, for about 45 minutes.
Bake at 375 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake 30 minutes longer, until loaves sound hollow when tapped.
Remove from pans and let cool on a rack before serving.
You will need about 20 oz tomatoes to make 2 cups of tomato juice. Simply puree them in a blender then strain, or chop finely and squeeze the juice out using a kitchen towel.
Frequently Asked Questions
Why is my tomato bread moist?
Cooked bread could actually appear undercooked when it has just come out of the oven. Be sure to allow the bread to cool for a while so that the steam could evaporate before slicing it.
Can I add fresh herbs to tomato bread dough?
Yes, you can add your fresh garden herbs to this bread recipe. We recommend fresh basil, fresh rosemary, and dill weed. Chop them finely then add them into the flour before mixing with the wet ingredients.
A delicious gourmet bread flavored with tomatoes and herbs that will surely impress your family and friends. This easy-to-make tomato bread is worth every effort you’ll give in making it.
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