This tomato bread recipe was created to accompany my chuck roast dinners. The moist insides and tasty tomato flavor also make this bread a perfect accompaniment to any pasta dinner, such as spaghetti or lasagna. Toasted and topped with butter, it is a delicious bread to go with any omelet or egg breakfast. Makes one medium loaf.
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon shortening
- 1 package yeast (active dry)
- 3/4 cup water (warm)
- 3 ounces tomato paste
- 2-1/4 cups flour (bread)
- 1 egg white
- 1/16 teaspoon poppy seeds
- In a medium bowl, mix together salt, sugar, shortening, yeast, water, and tomato paste. Mix in 2 cups of flour.
- Turn dough out on floured board. Knead in remaining 1/4 cup flour.
- Put dough in greased bowl, turn over so that top is greased. Cover and let set in warm place for about 1 hour or until double in size.
- Punch down. Turn out onto the board and knead for about 3 minutes.
- Form dough into a loaf. Place in greased 8.5 by 4.5-inch loaf pan. Cover and let rise for about 45 minutes or until double in size.
- Brush with egg white and sprinkle poppy seeds on top. Score the loaf by making three quick slashes across the top.
- Bake at 375 F for 45 minutes or until the bread sounds hollow when you tap on it with your fingers.
- Remove from heat and turn loaf out. Let cool on a rack or on a clean cloth.
- Bread can be wrapped and frozen for up to three months.
Bread Baking Tips:
Learn how to make braided rolls with these pictured instructions.
Learn how to make swirl rolls with these pictured instructions.
Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
To keep bread soft, store in a plastic bag.
Store flour properly to keep it from spoiling.
Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
Spraying loaves with water while they bake will produce a crispy crust.
Brush loaves with egg white before baking to produce a shiny crust.
Brush loaves with milk before baking to produce a dark, shiny crust.
Brush loaves with butter immediately after baking to produce a soft crust.
Use bottled water instead of tap water to make your bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|