Tomato Bread


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Incredibly flavorful with fennel, rosemary, oregano and basil.

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  • 2 C. tomato juice
  • 1/2 C. tomato sauce
  • 2 Tbs. butter
  • 6-6 1/2 C. flour
  • 2 Tbs. dry yeast
  • 3 Tbs. sugar
  • 1 tsp. salt
  • 1/2 tsp. dried basil
  • 3/4 tsp. dried oregano
  • 1/4 tsp. ground rosemary
  • 1/4 tsp. ground fennel
  • 1 garlic clove, crushed

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Heat tomato juice, sauce, and butter to 120 degrees. In a large bowl, combine 3 C. flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel; add warmed tomato mixture and garlic. Mix with dough hook (or by hand) 3 minutes or 300 strokes, scraping bowl frequently. Add 3-3 1/2 C. additional flour, until firm enough to handle; turn out onto floured board. Add enough flour that dough is not sticky; knead until smooth and elastic. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour. Punch down; let rest 15 minutes. Shape into two loaves; place in greased 9" bread pans. Cover loosely; let rise until nearly doubled, about 45 minutes. Bake at 375 degrees 10 minutes; reduce heat to 350 degrees and bake 30 minutes longer, until loaves sound hollow when tapped. Remove from pans; cool on a rack.

Yield: 2 loaves (approximately 24 slices) 

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