Why You’ll Love This Tomato Bread Recipe
If you’re looking for a unique twist on traditional bread, you’ll absolutely love this tomato bread recipe.
It’s not just bread; it’s a flavorful experience that bursts with the taste of ripe tomatoes and aromatic herbs.
I can’t get enough of its vibrant color and soft texture, making it perfect for sandwiches or as a side with soups.
Baking it fills my kitchen with a delicious aroma that warms my heart.
Plus, it’s surprisingly easy to make!
Trust me, once you try it, you’ll wonder how you ever lived without this delightful addition to your bread repertoire.
Ingredients of Tomato Bread
When it comes to making tomato bread, gathering the right ingredients is key to ensuring that your loaf turns out flavorful and delightful.
So, let’s take a closer look at what you’ll need to whip up this vibrant bread that’s perfect for any occasion. Trust me, once you see how simple the ingredients are, you’ll want to dive right in and start baking!
Here’s what you’ll need for this tomato bread recipe:
- 2 cups tomato juice
- 1/2 cup tomato sauce
- 2 tablespoons olive oil (plus more for greasing)
- 6 1/2 cups flour
- 2 packages active dry yeast
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 3/4 teaspoon oregano
- 1/2 teaspoon dry basil
- 1/4 teaspoon rosemary
- 1/4 teaspoon pepper
- 2 cloves crushed garlic
Now, while these ingredients may seem pretty straightforward, there are a couple of things to keep in mind.
For instance, if you’re feeling adventurous, you can totally swap out the individual herbs for a good ol’ scoop of Italian seasoning. It’s like a one-stop-shop for flavor, and it saves you from rummaging through those spice jars.
Just remember, the quality of your tomato juice and sauce matters too. Go for the good stuff; fresh or organic can elevate your bread from “just okay” to “wow, what’s this magic?”
How to Make Tomato Bread
Making tomato bread is a delightful adventure, and I promise it’s easier than it sounds. First things first, gather your ingredients: you’ll need 2 cups of tomato juice, 1/2 cup of tomato sauce, and 2 tablespoons of olive oil, among others. Trust me, the smell of that tomato mixture heating up will make you feel like a kitchen wizard.
Grab a small saucepan and gently heat the juice, sauce, and olive oil to about 120°F. This step is essential because it activates the yeast, and if it’s too hot, well, let’s just say you might end up with a bread flop instead of a fluffy loaf.
Once that mixture is warm and cozy, combine 3 cups of flour with your two packages of active dry yeast, 3 tablespoons of brown sugar, and the spices: salt, oregano, basil, rosemary, and pepper. You can add 2 cloves of crushed garlic for a flavorful kick, too. Pour in your warm tomato mix and beat that batter like it owes you money for about three minutes. Gradually add the remaining flour until it forms a dough that you can turn out onto a floured surface. If it feels too sticky, don’t panic; just sprinkle in a little more flour. But be careful — too much flour can lead to a bread that’s drier than a desert.
Now comes the fun part: kneading. Get those arms working for about five minutes until your dough is smooth and elastic. Place it in a lightly oiled bowl (olive oil is your best friend here), turning it to coat all sides. Then cover it up and let it rise for an hour.
After it’s doubled in size, punch it down (yes, really), let it rest for 15 minutes, and then shape it into two loaves. Pop those into greased loaf pans, cover them again, and let them rise for another 45 minutes. Preheat your oven to 375°F, and when it’s time, bake those beauties for 10 minutes.
Then, drop the heat to 350°F and let them bake for another 30 to 40 minutes. You’ll know they’re done when they sound hollow when you thump them with your knuckles. Turn them out onto a wire rack to cool, and there you have it — homemade tomato bread that’s sure to impress friends and family alike. Enjoy the smell wafting through your home; it’s like a warm hug in loaf form.
Tomato Bread Substitutions & Variations
After you’ve mastered the basic recipe for tomato bread, you might want to get a little creative. I love experimenting with different flavors!
For a spicy kick, I’ll add diced jalapeños or crushed red pepper flakes. If I’m in the mood for a savory twist, incorporating feta or sun-dried tomatoes works wonders.
You can even swap out some flour for whole wheat or add herbs like thyme or parsley. Feeling adventurous? Try infusing the dough with pesto for an herbaceous touch.
The possibilities are endless, so don’t hesitate to personalize your tomato bread to suit your taste!
Additional Tips & Notes
To guarantee your tomato bread turns out perfectly every time, I recommend paying close attention to the temperature of your ingredients. Warm ingredients help activate the yeast, leading to a better rise.
If you’re using fresh tomatoes, roast them for a deeper flavor. Don’t rush the rising times; they’re essential for texture.
If the dough feels too sticky, adding a little flour is fine, but be careful not to overdo it.
Finally, for an extra touch, brush the bread with olive oil before baking for a golden crust.
Enjoy your baking, and trust me, this bread is worth every effort!