Tomato Twist Bread Recipes

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.

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.

TOMATO BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

TOMATO TWIST BREAD

Steps:

• Temper the packet of yeast by mixing it with the warm water and adding the 1/2 tablespoon of sugar.
• In mixer bowl, combine 1 1/2 cups flour, milk powder, 1/4 cup sugar, melted butter, salt and garlic powder. Beat on low for 30 seconds, scraping down the sides of the bowl as needed. Add the yeast mix and beat on high for 3 minutes. Add the eggs and mix well, then add remaining flour til dough comes off the side of the bowl. Place dough in an oiled bowl,rotating the dough to oil all sides.Cover and place in a warm area and allow to rise for 1 hr. (I put my dough in my convection oven with the oven turned off and next to the dough I place a cup of boiling water on the rack to help with the rising process - just a tip)
• Punch the dough down and form into a rectangle approximately 8 inches wide and 16 inches long. Starting about an inch and a half down, cut the rectangle lengthwise so that you have 3 flanges to braid with. Begin to braid the flanges, tucking tomato dices into/under the flanges as you go. When you have finished braiding the bread, place the remaining tomato dices down the center of the bread top. Spray with cooking spray and if you wish, sprinkle with more garlic powder. Cover and let rise 30 mins, beginning to preheat over to 350 degrees when you have 10 mins remaining to the rise time.
• Bake for 40 mins or until golden brown. Enjoy!