Tomato Bread Recipe

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Recipes.net Team Published: March 20, 2020 Modified: September 17, 2020
Tomato Bread Recipe

This tomato bread recipe is incredibly flavorful with fennel, rosemary, oregano and basil. These spices really help bring out the tomato taste in this bread.

 

How To Make Tomato Bread

  • 2 cups tomato juice
  • 1/2 cup tomato sauce
  • 2 tbsp butter
  • 6 cups flour (use up to 6 ½ cups)
  • 2 tbsp dry yeast
  • 3 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp dried basil
  • 3/4 tsp dried oregano
  • 1/4 tsp ground rosemary
  • 1/4 tsp ground fennel
  • 1 garlic clove (crushed)
  1. Heat tomato juice, sauce, and butter to 120 degrees.

  2. In a large bowl, combine 3 cups of flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel. Add warmed tomato mixture and garlic.

  3. Mix with a stand mixer with the dough hook attachment for 3 minutes or by hand for 300 strokes, scraping bowl frequently.

  4. Add remaining flour and mix into the dough until it's firm enough to handle.

  5. 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.

  6. 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 rest for 15 minutes.

  7. Shape into two loaves and place in greased 9" bread pans. Cover loosely and let rise until nearly doubled, for about 45 minutes.

  8. Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 minutes longer, until loaves sound hollow when tapped.

  9. Remove from pans and let cool on a rack before serving.

How To Make Tomato Bread

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Prep: 1 hr 10 mins
Cook: 40 mins
Total: 1 hr 50 mins
Serves:
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Ingredients

  • 2 cups tomato juice
  • 1/2 cup tomato sauce
  • 2 tbsp butter
  • 6 cups flour, use up to 6 ½ cups
  • 2 tbsp dry yeast
  • 3 tbsp sugar
  • 1 tsp salt
  • 1/2 tsp dried basil
  • 3/4 tsp dried oregano
  • 1/4 tsp ground rosemary
  • 1/4 tsp ground fennel
  • 1 garlic clove, crushed

Instructions

  1. Heat tomato juice, sauce, and butter to 120 degrees.

  2. In a large bowl, combine 3 cups of flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel. Add warmed tomato mixture and garlic.

  3. Mix with a stand mixer with the dough hook attachment for 3 minutes or by hand for 300 strokes, scraping bowl frequently.

  4. Add remaining flour and mix into the dough until it's firm enough to handle.

  5. 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.

  6. 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 rest for 15 minutes.

  7. Shape into two loaves and place in greased 9" bread pans. Cover loosely and let rise until nearly doubled, for about 45 minutes.

  8. Bake at 375 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 minutes longer, until loaves sound hollow when tapped.

  9. Remove from pans and let cool on a rack before serving.

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