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Herbed Tomato Bread Recipe

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3.9 from 11 reviews

A savory herbed tomato bread that combines the freshness of crushed tomatoes with aromatic dried herbs and spices, baked to perfection for a moist, flavorful loaf. This bread is perfect for sandwiches, toasting, or serving alongside soups and salads.

Ingredients

Wet Ingredients

  • Scant 1/4 cup (50-60ml) olive oil
  • 2 tablespoons (30ml) milk or sugar-free soy milk/non-dairy milk
  • 12.35 fl oz (365ml) canned crushed tomatoes
  • 2 tablespoons (30ml) tomato concentrate
  • 1 tablespoon dark soy sauce

Dry Ingredients

  • 1.5 cups (175g) all-purpose flour
  • 1 and 2/3 cups (200g) wholemeal flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon dried basil
  • 1/2 teaspoon dried oregano
  • 1.5 teaspoons dried garlic powder
  • 1 teaspoon dried onion powder

Instructions

  1. Preheat and prepare dry ingredients: Preheat the oven to 390ºF (200ºC). In a mixing bowl, combine all the dry ingredients thoroughly, including flours, baking powder, baking soda, salt, and dried herbs and spices.
  2. Mix wet ingredients: In a separate bowl, whisk together the olive oil, milk or non-dairy milk, crushed tomatoes, tomato concentrate, and dark soy sauce until fully combined.
  3. Combine wet and dry mixtures: Pour the wet mixture into the dry ingredients and stir well until fully blended. The dough will be wet and sticky in consistency.
  4. Prepare the loaf pan: Grease a loaf pan lightly with olive oil or margarine to prevent sticking.
  5. Transfer dough to pan: Spoon the sticky dough into the greased loaf pan. Use a wooden spoon to smooth the surface and press the dough evenly into the corners for uniform baking.
  6. Bake the bread: Place the loaf pan on the lower third rack of the preheated oven and bake for 35 minutes.
  7. Check doneness: Insert a skewer into the center of the bread. If wet dough sticks to it, continue baking in 5-minute increments until the skewer comes out clean.
  8. Cool the bread: Remove the bread from the oven and allow it to cool in the loaf pan. Cover with a damp kitchen towel or clean cloth to retain moisture as it cools.

Notes

  • The dough is intentionally wet and sticky; avoid adding extra flour to preserve moisture.
  • Using non-dairy milk such as soy milk keeps this bread suitable for dairy-sensitive individuals.
  • Ensure the bread is fully baked by performing the skewer test to avoid undercooked centers.
  • For a stronger tomato flavor, use high-quality canned crushed tomatoes and tomato concentrate.
  • Leftover bread can be stored wrapped in foil or an airtight container for up to 3 days.

Find it online: https://yumntasty.com/herbed-tomato-bread-recipe/