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Italian Tomato Bread

 Italian Tomato Bread
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.
32 ServingsPrep: 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

2 of 2

Italian Tomato Bread (continued)

Directions (continued)

  • 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.