Cheesy Tomato Bread Recipes

TOMATO CHEESE BREAD

Steps:

• Microwave the the cream cheese in a medium microwave-safe bowl on HIGH for 20 seconds; Add in the Parmesan cheese, garlic and basil; mix well to combine, then season with salt and pepper to taste.
• Slice the bread in half lengthwise.
• Evenly divide and spread the mixture over the cut sides of the bread.
• Top with the sliced tomatoes, then sprinkle a small amount of salt over the tomato slices.
• Broil about 5-inches away from heat with the oven door partially open for about 5 minutes.
• Cut into desired size slices.

CHEESY TOMATO BREAD

Steps:

• Butter both sides of french bread slices, and sprinkle lightly with garlic salt.
• Arrange bread slices on an ungreased cookie sheet.
• Spoon about 1 tablespoon of pizza sauce on each slice, and spread to cover.
• Put a thin slice of tomato over top the sauce.
• Then put a slice of mozzarella cheese on top of the tomato.
• Sprinkle generously with parmesan cheese.
• Lightly sprinkle with oregano and parsley.
• Bake at 350 until cheese is melted, and bread is slightly toasted.
• Serve Warm.

TOMATO CHEESE BATTER BREAD

Steps:

• Cut 2 tablespoons butter unto 1/4-inch dice. Place on a piece of waxed paper and place in the freezer.
• In a large bowl, combine flour, sugar, salt, and yeast. Heat soft butter and tomatoes to 125 degrees. Add to the dry ingredients with the egg, Parmesan cheese, and parsley. Beat vigorously for 2 minutes.
• Turn dough into a well-greased, 8-inch round pan. Cover with a tightly woven towel and let rise for 1 hour. About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, remove the diced butter from the freezer and sprinkle on the top of the dough. Bake for 20 minutes, or until the internal temperature of the bread reaches 190 degrees. Serve immediately.

CHEESY BREAD BALLS IN TOMATO SAUCE

Steps:

• Prepare the bread balls: Add the flour, lukewarm water, 1 1/2 teaspoons oil, the yeast and salt to the bowl of a stand mixer. Using the dough hook, knead on medium-high speed for 7 minutes, scraping the bottom of the bowl to distribute the ingredients as needed, until soft and elastic. Transfer to a medium, lightly oiled bowl, and brush the top of the dough with a little oil. Cover with a damp tea towel and let rise in a warm place for 1 hour, or until soft and pillowy.
• Meanwhile, prepare the sauce: Add the 1/3 cup/80 milliliters oil and garlic to a medium ovenproof skillet and heat over medium-low, gently frying for 4 to 5 minutes, until soft and fragrant. (You don't want the garlic to brown, so turn the heat down if necessary.) Transfer 3 tablespoons of the garlic-oil mixture to a small bowl and set aside.
• Add the tomatoes with their juices, oregano, basil, sugar and 1/4 teaspoon salt to the skillet and simmer over medium-high heat, stirring occasionally, for 4 minutes. Add 2/3 cup/160 milliliters water, turn the heat to medium-low and continue to simmer for 15 minutes, stirring every now and then, until thickened slightly. Set aside.
• Meanwhile, cut the mozzarella into 20 cubes.
• Transfer the dough to a clean work surface and use a pastry cutter or sharp knife to cut it into 8 equal pieces.
• Use your hands to flatten each piece into a 2 1/2-inch/6 centimeter-wide round, then place a piece of mozzarella into the center. Fold the dough up and around, pinching the dough tightly to enclose the cheese. Turn the dough ball over, pinched side down, and use the palm of your hand to roll the dough against your work surface to make a smooth, neat ball.
• Transfer to a parchment-lined baking sheet (baking tray), and form the remaining dough balls, spacing them evenly apart as you place them on the baking sheet. Cover with a damp tea towel and leave to proof in a warm place for another 30 minutes.
• Heat the oven to 375 degrees Fahrenheit/200 degrees Celsius. Brush the top of the dough balls with a little olive oil to coat, then bake for 10 minutes, or until golden brown. Set aside and heat the broiler (turn the oven grill setting to medium-high).
• Return the sauce to medium-high heat and bring to a simmer. Once simmering, add the baked bread balls to the sauce, and arrange the remaining cheese cubes around them. Transfer to the middle rack of the oven and broil (grill) for 2 to 4 minutes, until the cheese is melted and bubbling and the bread balls are nicely browned.
• Spoon the reserved garlic oil over the bread balls and season lightly with salt and pepper. Sprinkle with the extra oregano and basil, and serve right away.

HERBED-TOMATO CHEESE BREAD

Steps:

• In a large bowl, combine the flour, cheeses, baking powder, baking soda and seasonings. In another bowl, whisk the egg, buttermilk, oil and tomato paste. Stir into dry ingredients just until moistened. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

CHEESE BREAD BRAID

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
• Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
• Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
• Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
• Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

APPETIZER TOMATO CHEESE BREAD

Steps:

• Preheat oven to 400°. In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside. , In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly 10-12 times. Pat into a greased 13x9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika. , Bake for 25 minutes. Let stand for 10 minutes before cutting.

ITALIAN TOMATO & CHEESE BREAD

Steps:

• Preheat oven to 400°F. Place bread halves, cut-sides up, on baking sheet.
• Mix oil, garlic and seasoning; drizzle over bread. Sprinkle with tomatoes and cheese.
• Bake 10 to 15 min. or until cheese is melted. Cut each bread half crosswise into 10 slices to serve.

TOMATO BREAD I

Steps:

• In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
• Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
• Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
• Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.