Italian Tomato Bread Recipe

5 1 1
Publisher Photo

Italian Tomato Bread Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 25 min.

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).
Originally published as Tomato Bread in Best of Country Breads 2000, p59

Nutritional Facts

1 slice: 115 calories, 1g fat (1g saturated fat), 2mg cholesterol, 170mg sodium, 23g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Tomato Bread in Best of Country Breads 2000, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forItalian Tomato Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bullelkrun User ID: 1762069 80506
Reviewed May. 31, 2012

"Easy and so tasty. I made grilled mozzarella, avocado, tomato sandwiches using this bread and will definitely make this again."

Loading Image