Tomato Bread

Tomato Bread
From the kitchen of: Dixie Murphey This exceptional bread makes amazing toasted cheese sandwiches, thanks to the full-bodied flavor of tomatoes.
Cuisine: American
Recipe type: Side Dish
  • 8 Roma tomatoes quartered
  • ¼ cup water
  • 2 tablespoons extra virgin olive oil
  • 6 to 6½ cups all prupose flour
  • 3 tablespoons sugar
  • 2 tablespoons yeast
  • ¾ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • 1 teaspoon salt
  • ½ cup grated Parmesan cheese
  1. In a medium saucepan, cook tomatoes in water until soft. Purée tomatoes in a blender or food processor. Let cool.
  2. In a large mixing bowl, combine tomato mixture, olive oil, 3 cups of flour, sugar, yeast, oregano, garlic powder, basil, and salt. Beat until smooth. Add Parmesan cheese and remaining flour to make a soft dough. Knead for 8 minutes. Place dough in a well-oiled large bowl, turning once to oil the top of the dough. Cover and let rise in a warm place until doubled, approximately 1 hour.
  3. Preheat oven to 350°F. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape into 2 loaves. Place dough into 2 well-oiled 8x4x2-inch bread pans. Cover and let rise until doubled, approximately 30 minutes. Bake for 35 to 40 minutes or until bread is lightly browned. Remove from pans and cool on a wire rack.


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