Tomato Bread

So many great foods begin with great dough. From pasta to pizza to sandwiches and more, a rich dough with a wonderful texture is such an important starting point. But what if you could add just a few ingredients to that dough and make it a flavor powerhouse on its own?

This tomato bread recipe does just that. Thanks to the use of a few select herbs and a little tomato juice and sauce, this baked bread tastes absolutely delicious without anything at all spread on top. That said, pairing this tomato bread with select spreads or sandwich ingredients will make things even more special.

Tomato Bread Ingredients

• All-purpose flour: It’s not surprising to find plenty of all-purpose flour in this tomato bread. All-purpose flour is the humble hero of the kitchen.
• Sugar: Be generous with the sugar. It helps the yeast do its job and also counterbalances the saltier ingredients.
• Active dry yeast: You’ll need 1/2 ounce of yeast in total, which is usually two packages.
• Dried oregano: Dried oregano is commonly used in winning pizza crusts, so don’t be surprised when you get strong hints of pizza in this bread.
• Garlic powder: Use only the recommended 1/2 teaspoon of garlic powder, as it’s potent stuff.
• Dried basil: Just like the oregano, the dried basil will also call to mind pizza and pasta dishes.
• Dried rosemary: Dried rosemary bits can be a little tough, so crush them down into a more powdery substance.
• Tomato or V8 juice: You can use pretty much any basic tomato juice or a blend like V8.
• Tomato sauce: The tomato sauce is the same sort of sauce you would use on a pizza.
• Olive oil: Use a good extra virgin olive oil for the best flavor here.

Directions

Step 1: Blend the dry ingredients

In a large bowl, combine 3 cups flour, the sugar, yeast, salt, oregano, garlic powder, basil and rosemary.

Step 2: Heat the wet ingredients, form the dough

In a large saucepan, heat the tomato juice, tomato sauce and oil to 120° to 130°F, stirring occasionally. Add the dry ingredients to the wet, and beat until the mixture is smooth. Stir in enough of the remaining flour to form a soft dough.

Step 3: Knead the dough, let it rise

Turn the dough out onto a floured surface, and knead it until it’s smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning it once to grease the top. Cover the bowl with airtight wrap and let the dough rise in a warm place until it has doubled, about one hour.

Step 4: Form the loaves, let rise again

After an hour, punch down the dough, then turn it out onto a lightly floured surface. Divide the dough in half, then shape it into two loaves. Place these in two greased 8×4-inch loaf pans. Cover the pans and let the loaves rise until they’ve doubled again, about 30 minutes.

Step 5: Bake the tomato bread

Preheat the oven to 375°. Bake the bread for 35 to 40 minutes or until it’s lightly browned. Remove the bread from the pans to cool on wire racks, then enjoy!

Jonathan Melendez for Taste of Home

Tomato Bread Variations

• Use pizza seasonings: You can omit the herbs and instead use a dedicated blend of pizza spices for a bread that calls your favorite food to mind.
• Add some heat: Mixing in a few dashes of cayenne pepper or even some red pepper flakes is a great way to make a spicy tomato bread.
• Swap in whole wheat flour: You can replace half the all-purpose flour with whole wheat flour to make a bread with a more hearty and rustic taste.

How to Store Tomato Bread

You can store this homemade bread in an airtight container or storage wrap at room temperature for three to four days. Storing it in the fridge will add two or three more days.

Can you freeze tomato basil bread?

Absolutely, you can freeze this bread for two to three months.

Tomato Bread Tips

Jonathan Melendez for Taste of Home

What should I serve with this tomato bread?

Not surprisingly given its pizza-like flavor profile, this bread is a delight when it’s used to make sandwiches featuring ingredients you might find on a pizza, like cheese, meats, black olives and more.

Can I use fresh tomatoes?

Yes, you could use a puree of fresh tomatoes in place of the tomato sauce and tomato juice. You’ll want to blend them well and portion them out in place of those two ingredients.

Why do you punch down dough?

Punching down dough, also known as knocking back, has several benefits for bread baking, including a tighter texture. Punching down releases some of the carbon dioxide that causes dough to rise, resulting in a denser, less airy texture. Punching down dough also spreads the yeast, sugars and other ingredients more evenly throughout the dough, which results in a more consistent rise and flavor.