Best Sweet Fresh Tomato Loaf Recipes

TOMATO BREAD I

Tomato Bread I image

This is a bread that is a joy to make and eat.

Provided by Jerry La Cross

Yield 24

Number Of Ingredients 11

Ingredients

1 cup tomato juice
1 cup water
1 (.25 ounce) package instant yeast
¼ cup vegetable oil
⅓ cup honey
¼ cup chopped fresh parsley
¼ cup chopped green onions
2 cloves garlic
1 carrot, shredded
1 teaspoon salt
6 cups bread flour

Steps:

In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 4.9 g, Fat 2.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 100.9 mg, Sugar 4.4 g

TOMATO BREAD

Tomato Bread image

I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices).

Number Of Ingredients 11

Ingredients

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
2 cups tomato or V8 juice
1/2 cup tomato sauce
2 tablespoons olive oil

Steps:

In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; 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. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

SWEET FRESH TOMATO LOAF

Sweet Fresh Tomato Loaf image

This recipe turned out very good. I had 2 tomatoes and 1 lemon sitting on my cupboard for 3 days- Today I finally decided to use them up. This is the recipe I came up with. Hope you enjoy! I didn't add bacon bits , but I think I might the next time and omit the nuts.

Provided by Pat Duran @kitchenChatter

Categories Sweet Breads

Number Of Ingredients 11

Ingredients

1 cup(s) 2 med. red ripe tomatoes, skins off
2 1/4 cup(s) all purpose flour
1 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1/4 teaspoon(s) nutmeg or cinnamon (i used a little of each)
1 cup(s) granulated sugar
1/3 cup(s) margarine or butter
2 large eggs
1 medium lemon- juice and grated peel
1/2 cup(s) chopped nuts, optional, i used them

Steps:

Push fork into tomatoes and hold over gas flame and turn forked tomato around and around over the flame until skin pops. Peel off skin. --- Puree tomatoes, until only very small pieces remain- not into a liquid. Pour into measuring cup and squeeze lemon juice on top and then the grated rind.
Spray two 8x5-inch loaf pans or one 9-inch loaf pan with non stick spray. Set aside. Combine flour, soda,salt,baking powder and spices in a medium bowl, mix well and set aside. Cream margarine and sugar; add eggs and mix well at medium speed of mixer. add flour mixture alternately with tomato mixture ending with the flour mixture. Stir in nuts.
Pour batter into two 8x5 inch loaf pans equally or into one 9- inch loaf pan. Bake in 350^ oven for 45-50 minutes. Test with toothpick in center. If it comes out clean it's done.Place pan or pans on wire rack to cool 5 minutes then remove and place on rack to cool.Brush top with butter if desired.