Tomato Bread
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5.0
3 reviews
Excellent
Tomato Bread
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Take your homemade bread-making to the next level with this simple yet flavorful Italian herb tomato bread. Just 9 ingredients, naturally vegan, and delicious!
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Ingredients
- 3 ¾ cups of all-purpose flour or more (divided)
- 1 tablespoon of sugar
- 1 package of instant rapid yeast
- 1 teaspoon of salt
- 1 teaspoon of garlic powder
- 1 teaspoon of Italian seasoning
- 1 (15-ounce) can of diced tomatoes in their juices
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil plus more for coating the bowl
Instructions
- In a large bowl, mix 3 cups of flour, sugar, rapid yeast, salt, garlic powder, and Italian seasoning. Set aside.
- In a small saucepan, warm up the diced tomatoes in their juices, tomato paste, and olive oil. If you have a food thermometer, you’ll want the sauce to be at 110 degrees. If it is hotter, it will kill the yeast.
- Pour the tomato sauce into the bowl with the flour mixture. Mix until all of the ingredients are combined. The dough will be sticky. Start adding flour ¼ cup at a time until the dough is not too sticky.
- Knead the dough for about 6 minutes and until you can form a soft dough ball.
- Add some oil to the bowl and spread it all around.
- Place the dough in the bowl and cover it with a plastic wrap. Place the bowl in a warm place for at least one hour and until the dough has doubled in size.
- Preheat the oven at 375 degrees F. and grease or line a loaf pan with parchment paper.
- Remove the dough from the bowl and place it on the prepared loaf pan. Cover it back with the plastic wrap and allow it to rise for 30 minutes.
- Bake for 30 to 35 minutes until golden.
- Remove from the pan and place it on a cooling rack to cool.
Equipments used:
Notes
- Flour amount varies: Aim for dough that’s moist but not sticky. The amount depends on humidity, weather, flour used, etc.
- Check the yeast date: Expired yeast won’t rise.
- Heat the liquid: The yeast requires a temperature of 110-115°F/43-46°C to activate. Too hot though, and the temperature will kill the yeast.
- Leave the loaf to cool before slicing: Residual heat ensures it’s fully cooked. It will then set fully while it cools.
Nutrition Information
Show Details
Calories
2136kcal
(107%)
Carbohydrates
399g
(133%)
Protein
57g
(114%)
Fat
34g
(52%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Sodium
2637mg
(110%)
Potassium
1754mg
(50%)
Fiber
21g
(84%)
Sugar
27g
(54%)
Vitamin A
1020IU
(20%)
Vitamin C
47mg
(52%)
Calcium
252mg
(25%)
Iron
28mg
(156%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2136 kcal
% Daily Value*
| Calories | 2136kcal | 107% |
| Carbohydrates | 399g | 133% |
| Protein | 57g | 114% |
| Fat | 34g | 52% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Sodium | 2637mg | 110% |
| Potassium | 1754mg | 37% |
| Fiber | 21g | 84% |
| Sugar | 27g | 54% |
| Vitamin A | 1020IU | 20% |
| Vitamin C | 47mg | 52% |
| Calcium | 252mg | 25% |
| Iron | 28mg | 156% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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