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Italian Tomato Bread Recipe

With tomato juice and Parmesan cheese, this bread tastes like a grilled cheese and tomato sandwich. I often top slices without favorite pizza toppings for a unique snack.

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Italian Tomato Bread Recipe

Prep: 20 min. + rising Bake: 25 min.

Yield: 32 Servings

20 25 45

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm tomato juice (110° to 115°)
1/4 cup ketchup
1/4 cup grated Parmesan cheese
3 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6-3/4 to 7-1/4 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the tomato juice, ketchup, Parmesan cheese, sugar, butter, salt, basil, oregano and 3 cups flour. 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. Divide in half. Cover and let rest for 10 minutes. Shape into loaves. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 115 calories, 1 g fat (1 g saturated fat), 2 mg cholesterol, 170 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Tomato Bread in Best of Country Breads , p59