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Herbed Tomato Bread Recipe

Herbed Tomato Bread Recipe photo by Taste of Home

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I added my favorite herbs to another recipe to create this savory tomato loaf. For extra flavor, I serve it with a garlic chive spread my family loves. In fact, my sister confiscated all the leftovers at our last gathering! Slices of this moist bread also make great grilled cheese sandwiches. -Sherry Letson, Trinity, Alabama

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Herbed Tomato Bread Recipe

Prep: 15 min. Bake: 3-4 hours

Yield: 16 Servings

15 180 195

Ingredients

1/2 cup plus 2 tablespoons warm milk (70° to 80°)
1 can (6 ounces) tomato paste
1 egg
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 tablespoon sugar
2 teaspoons dried minced onion
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
3 cups bread flour
2-1/4 teaspoons active dry yeast
GARLIC CHIVE SPREAD:
1/2 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced

Directions

In bread machine pan, place the first 12 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). In a bowl, combine spread ingredients. Serve with bread. Yield: 1 loaf (1-1/2 pounds) and 1/2 cup spread.

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 slice) equals 166 calories, 8 g fat (4 g saturated fat), 30 mg cholesterol, 149 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Herbed Tomato Bread in Quick Cooking September/October 2000, p29

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Herbed Tomato Bread

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(1-1) of 1 reviews

Reviewed on Apr. 03, 2011 by mimosatola

This bread was absolutely delicious! I'm a bit of a basil lover, so I switched out 1 of the tablespoons of parsley for chopped basil, and I'm more of a thyme and oregano than tarragon person, so I switched there as well, and this was *wonderful*.

It toasts beautifully, and went perfectly with a roasted tomato and pesto cheese spread! I would definitely make this again, and in fact just gave the recipe to a friend.