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Tomato Bread

By: Dolores Skrout

"With tomato juice and Parmesan cheese, this bread tastes like a grilled cheese and tomato sandwich. I often top slices without favorite pizza toppings for a unique snack."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 32 servings

Ingredients

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
2 cups warm tomato juice (110 to 115 degrees F)
1/4 cup ketchup
1/4 cup grated Parmesan cheese
3 tablespoons sugar
2 tablespoons butter or margarine, melted
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
6 3/4 cups all-purpose flour

Directions

In a mixing bowl, dissolve yeast in warm water. Add the tomato juice, ketchup, Parmesan cheese, sugar, butter, salt, basil, oregano and 3 cups flour. 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 1-1/4 hours. Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.