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Tomato Bread


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 (14 oz) can whole tomatoes
2 tbsp butter
6 cups all-purpose flour
2 packets dry yeast
3 tbsp granulated sugar
1 tsp salt
1/2 tsp basil
1/2 tsp oregano
1 clove garlic (crushed)
additional spice as needed
water as needed


Drain the juice from the tomatoes and reserve for later.


Chop the tomatoes into a pulpy mess.


Add enough water to your saved juice to bring the amount up to 2 cups.


In a large bowl combine about 3 cups of flour with the yeast, sugar, salt, basil, oregano and any other spices you may think goes well with tomato. Add the chopped tomato, garlic and tomato juice. Mix with a dough hook or by hand until everything starts coming together.


Add the remaining 3 cups of flour, a half cup at a time until just right.


You can let your mixer do this with a dough hook or with a little flour use your hands and work those muscles.


Place dough in greased bowl, cover and let rise until double about an hour or so.


Punch the risen dough down and let rest for about fifteen to thirty minutes.


Shape into 2 loafs and place in greased loaf pans or you could make one big round loaf.


Once you have formed your loaf or loaves let rise again about 45 minutes or so until doubled or the loaf is about an inch up on the loaf pan.


Bake at 375 for 10 minutes then reduce the heat and bake 30 minutes longer.


Double check the loaves are done by thumping the bottoms and listen for that hollow sound.


Remove from pans and let cool.


Pairs Well With


Notes

The loaves end up looking a funky pink color but taste really good.

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