Tomato Bread
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!
Servings: 1 loaf
Calories: 2136kcal
Equipment
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.
Video
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
Calories: 2136kcal | Carbohydrates: 399g | Protein: 57g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Sodium: 2637mg | Potassium: 1754mg | Fiber: 21g | Sugar: 27g | Vitamin A: 1020IU | Vitamin C: 47mg | Calcium: 252mg | Iron: 28mg
