On Mondays, I have three jobs. Right now, I have 15 minutes in between job #1 and job #2, so I’ll keep this one short and succinct.
Homemade bread is too yummy.
I have made this tomato bread a few times and it is super delicious. Sure, it doesn’t pair well with everything, but it certainly has its place.
I have made this into loaves before, but this time, I opted to half the recipe and bake it into cute little tomato-y rolls.
This is nice served with homemade soup, and makes AMAZING grilled cheese sandwiches.
Adapted from allrecipes
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 2 cups warm canned crushed tomatoes (110 to 115 degrees F)
- 1/4 cup ketchup
- 1/4 cup grated parmesan cheese (I have also used nutritional yeast instead of parmesan)
- 3 tablespoons sugar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 3/4 cups all-purpose flour
- 3 cups whole wheat flour
1. In a mixing bowl, dissolve yeast in warm water.
2. Add the tomatoes, ketchup, Parmesan cheese, sugar, oil, salt, basil, oregano and 3 cups flour. Beat until smooth.
3. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
5. Punch dough down. Divide in half. Cover and let rest for 10 minutes.
6. Shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour.
7. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.