TOMATO BREAD
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
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.
TOMATO BREAD III
A spicy, tomato quick bread speckled with black olives. I like to add pepperoni, sausage or bacon to this recipe to make it taste like pizza bread.
Provided by Tanja Miller
Categories Bread Quick Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a large bowl, stir together flour, baking powder, salt, Italian seasoning, thyme, sugar, Cheddar and Parmesan cheeses. In a separate bowl, mix together 1/2 cup reserved tomato juice, milk, eggs, oil and garlic. Combine liquid and dry mixtures. Fold in chopped tomatoes and olives. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes or until toothpick inserted into center of the loaf comes out clean.
Nutrition Facts : Calories 191.4 calories, Carbohydrate 23.3 g, Cholesterol 37.4 mg, Fat 8.3 g, Fiber 1.3 g, Protein 6.1 g, SaturatedFat 2.3 g, Sodium 415.1 mg, Sugar 1.8 g
V-8 TOMATO BREAD
Many years ago, a friend of mine bought some tomato bread at the store and served it with spinach dip. I searched high and low for a recipe and could never find one so I made my own. After many failures and starting out with tomato sauce, I finally settled on V-8 juice. Of course, when I got a bread machine, I had to re-do the recipe!! I am always asked for this recipe!! Hope you enjoy it!
Provided by Miss V
Categories Yeast Breads
Time 3h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- In the bread machine pan, place all ingredients (except the dried tomatoes) in the order suggested by the manufacturer.
- Use the 'basic' bread setting and'light' crust color.
- Bake according to your machine directions.
- When the machine beeps during the kneading cycle, add the dried tomatoes a few at a time until they are kneaded into the dough.
SWEET FRESH TOMATO LOAF
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
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.
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
TOMATO BREAD
Make and share this Tomato Bread recipe from Food.com.
Provided by skat5762
Categories Yeast Breads
Time 3h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Lightly grease large bowl and two loaf pans with olive oil.
- In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
- Combine 3 cups flour with yeast and remaining ingredients.
- Pour in tomato mix and beat 3 minutes.
- Gradually add remaining flour until it holds together enough to turn out on floured surface.
- If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
- Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour.
- Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
- Cover pans and let rise 45 minutes.
- Preheat oven to 375 F degrees.
- Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
- Bread is done when loaf sounds hollow when thumped with knuckle.
- Tip loaves out immediately onto wire rack to cool.
- *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.
Nutrition Facts : Calories 1763.8, Fat 18.1, SaturatedFat 2.6, Sodium 2158.1, Carbohydrate 349, Fiber 14.6, Sugar 32.3, Protein 47.6
TOMATO JUICE BREAD
Make and share this Tomato Juice Bread recipe from Food.com.
Provided by Sackville
Categories Yeast Breads
Time 2h40m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Combine the tomato juice,onion, sugar, salt, cinnamon, cloves and soda in a saucepan.
- Heat to scalding, remove from the heat and add the shortening.
- Stir until the shortening melts and cool to lukewarm.
- Measure the water into a mixing bowl, add the suagr, stir to dissolve and sprinkle over the yeast.
- Let stand 10 minutes.
- Remove the onion from the tomato juice mixture and throw away.
- Stir the tomato juice into the yeast mixture.
- Add 2-1/2 cups flour and beat with a wooden spoon until the batter is smooth and sheets from the spoon.
- Add enough of the remaining flour to make a soft dough that is easy to handle.
- Mix well with your hand.
- Turn on to a floured board and knead until smooth and elastic.
- Put in a greased bowl, turn over once, cover with a cloth and let rise in a warm place until doubled, about an hour.
- Grease two 8 x 4 x 3 inch loaf pans.
- Punch the dough down and split into two.
- Place in the loaf pans and let rise again until doubled, about 45 minutes.
- Bake in a 400 F oven for 30-35 minutes or until loaves sound hollow when tapped on top.
- Turn out of the pans and cool on wire racks.
Nutrition Facts : Calories 1402.9, Fat 22.5, SaturatedFat 5.3, Sodium 1579.5, Carbohydrate 261.6, Fiber 10.2, Sugar 20.5, Protein 34.7
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