Sunday, December 2, 2012

Easy Tomato Bread Recipe

Tomato Bread
Easy Tomato Bread Recipe
This tomato bread recipe was created to accompany my chuck roast dinners. The moist insides and tasty tomato flavor also makes this bread a perfect accompaniment to any pasta dinner, such as spaghetti or lasagna. Makes one medium loaf.

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes


  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp shortening
  • 1 package active dry yeast
  • 3/4 cup warm water
  • 3 oz tomato paste
  • 2-1/4 cups bread flour
  • egg white
  • poppy seeds


  1. In medium bowl, mix together salt, sugar, shortening, yeast, water, and tomato paste. Mix in 2 cups of flour.

  2. Turn dough out on floured board. Knead in remaining 1/4 cup flour.

  3. Put dough in greased bowl, turn over so that top is greased. Cover and let set in warm place for about 1 hour or until double in size.

  4. Punch down. Turn out onto board and knead for about 3 minutes.

  5. Form dough into loaf. Place in greased 8.5 by 4.5 inch loaf pan. Cover and let rise for about 45 minutes or until double in size.

  6. Brush on egg white and sprinkle poppy seeds on top. Score the loaf by making three quick slashes across the top.

  7. Bake at 375 degrees F for 45 minutes or until the bread sounds hollow when you tap on it with your fingers.

  8. Remove from heat and turn loaf out. Let cool on a rack or on a clean cloth.

  9. Bread can be wrapped and frozen for up to three months.

Source:  Elizabeth Yetter

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