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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tomato Bread Recipe

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This recipe for Tomato Bread is from The Samborski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups tomato juice
2 Tbsp. Butter.
3 Tbsp. Sugar
1 tsp. Salt
1/2 tsp. Dried basil.
1/2 tsp. Dried oregano.
1/4 cup ketchup
1/4 cup grated mild cheddar cheese.
1 pkg. Dry activated yeast.
1/4 cup warm water (110° to 115° )
7 cups red flour, sifted
Directions:
Directions:
In a saucepan heat tomato juice, and butter together until butter is melted

Stir in sugar, salt, herbs, ketchup, and cheese cool to lukewarm

In a large electric mixer, sprinkle yeast on warm water stir to dissolve.

Add tomato mixture and 3 cups of flour to yeast Beat at medium speed for two minutes or until smooth.

Gradually add enough remaining flour to make soft dough that leaves the side of the bowl.

Turn onto slightly floured surface knead for 8 to 10 minutes until elastic and smooth

Place in lightly greased bowl turning once cover and let rise in warm place until double in size about
1 to 1 and 1/2 hrs.

Punch down divide in half. Cover and let rest 10 minutes.

Shape into loaves place in greased loaf pan cover and let rise until double in size about 1 hour.

Bake at 375° for 15 to 20 minutes cover with foil and bake an additional 10 minutes

Pull from oven cool for five minutes, remove from pan and finish cooling on wire rack.
Number Of Servings:
Number Of Servings:
2-9” loaves
Preparation Time:
Preparation Time:
About 3 hrs.

 

 

 

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