Tomato Bread

  • Prep Time: 3 hrs
  • Total Time: 3 hrs 40 mins
  • Yield: 2loaves
  • About This Recipe

    “Make your next sandwich memorable with this hearty, herbed loaf!”

    Ingredients

  • 2cupstomato juice
  • 1/2 cuptomato sauce
  • 2tablespoonsolive oil
  • 6 1/2 cupsflour
  • 2packagesactive dry yeast
  • 3tablespoonsbrown sugar
  • 1teaspoonsalt
  • 3/4 teaspoonoregano
  • 1/2 teaspoondry basil
  • 1/4 teaspoonrosemary
  • 1/4 teaspoonpepper
  • 2clovescrushed garlic
  • 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.
  • Reviews

  • “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.”

  • “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:)”

  • “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!”

  • “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!”

  •