I stole this recipe for Tomato Bread from a pamphlet called Fresh from the oven Breads & Rolls: From Taste of Home who stole it from Dorothy Ludvigson from Little Rock, AK. Flour, yeast, salt and seasonings make up the dry ingredients for this bread. Tomato juice, tomato sauce and olive oil cook in a saucepan before being added to the dry ingredients. The dough is kneaded and left to rise. After the dough rises, two loaves are formed and baked. This bread is great sliced with soup or used with mozzarella or provolone cheese to make a yummy grilled cheese sandwich that tastes like tomato soup.
March 12th is National Grilled Cheese Day and using this Tomato Bread to make grilled cheese sandwiches is a great way to celebrate (to see more Food Holidays see the National Food Holidays category or look at the Food Holiday Calendar).
“Grilled cheese and tomato soup are the ultimate comfort meal.” – Ina Garten, Food Network chef (see more quotes in the Quotes tab)
In mixing bowl, combine 3 cups flour, 3 tbsp sugar, 2 packages (¼ oz each) active dry yeast, 1 tsp salt, ¾ tsp dried oregano, ½ tsp garlic powder, ½ tsp dried basil and ¼ tsp dried & crushed rosemary.
In a saucepan, heat 2 cups tomato juice, ½ cup tomato sauce and 2 tbsp olive oil to 120° to 130°, stirring occasionally.
Add tomato mixture to dry ingredients.
Beat ingredients together until smooth. Stir in enough flour (up to 3 cups) 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 2 loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° F for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
I slice the loaves and make grilled cheese sandwiches using slices of provolone or mozzarella.
Tomato Bread
Flour, yeast, salt and seasonings make up the dry ingredients for this bread. Tomato juice, tomato sauce and olive oil cook in a saucepan before being added to the dry ingredients. The dough is kneaded and left to rise. After the dough rises, two loaves are formed and baked. This bread is great sliced with soup or used with mozzarella or provolone cheese to make a yummy grilled cheese sandwich that tastes like tomato soup.
Ingredients
- 6 to 6 ½ cups AP flour
- 3 tbsp sugar
- 2 packages (¼ oz each) active dry yeast
- 1 tsp salt
- ¾ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp dried basil
- ¼ tsp dried rosemary crushed
- 2 cups tomato or V8 juice
- ½ cup tomato sauce
- 2 tbsp olive oil
Instructions
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In mixing bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary.
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In a saucepan, heat the tomato juice, tomato sauce and oil to 120° to 130°, stirring occasionally. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.
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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.
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Shape into 2 loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
-
Bake at 375° F for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.
Recipe Notes
I slice the loaves and make grilled cheese sandwiches using slices of provolone or mozzarella.