Tomato Bread I Recipe - Allrecipes.com
Tomato Bread I Recipe

Tomato Bread I

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

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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Directions

  1. 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.
  2. 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.
  3. 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.
  4. Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.
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Reviews More Reviews

Most Helpful Positive Review
Sep 26, 2003

This is a wonderful bread! I use dry parsley instead of fresh and grind my carrot, onion and garlic in an electric food chopper to get it very fine.

 
Most Helpful Critical Review
Apr 14, 2003

Sorry, but no one in my family liked this at all.

 

8 Ratings

Jul 25, 2007

I love this recipe. I was looking for recipes to help use up all the roma tomatoes that were ripening in the garden. Instead of using tomato juice, I threw enough roma tomatoes into my little food processor and chopped them up until there was enough for one cup. It added little chunks of tomato that added more excitement to the bread. You've gotta try this! Thanks for submitting this recipe.

 
May 14, 2003

Wow!! I can't say enough good things about this recipe! It's so versatile. I halved the recipe. Then I let the dough rise the first time, punched it down and formed four flat circles. (Like pita bread.) Then I baked the circles for 18 mins at 400 degrees. They made excellent, excellent Indian tacos.

 
Jun 01, 2009

Very good bread; nice change of pace. For those who don't often bake bread, I recommend that instead of using the vague "warm to the touch" method of determining when the tomato juice and water are hot enough, get out a thermometer and let it get to 110 degrees (or whatever your package of yeast recommends). Getting the temperature right is the key to a good rise. I didn't use a "warmed bowl" and don't see why that would matter if you get the liquid the right temperature. I might use a bit more salt next time -- I often use 2-3 teaspoons for two loves of bread.

 
Aug 15, 2008

An amazing recipe I found to use up the last of my tomato juice. I don't usually like to bake (or knead), but this was worth it and I will make it again!

 
Jun 01, 2009

Wonderful hearty flavor! I doubled the amount of garlic, used cilantro in place of the parsley and used 1/2 whole wheat flour in place of some of the white flour. Great bread for a cheese sandwich!

 

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Nutrition

  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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