Tomato Bread Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Cake yeast/1 1/2 teaspoons active dry yeast1⁄2 Tablespoon
 Sugar1 Teaspoon
 Warm water1 1⁄2 Cup (24 tbs)
 Tomato paste1⁄2 Cup (8 tbs)
 All purpose flour6 Cup (96 tbs), sifted
 Salt1 Tablespoon
 Onion/Garlic salt1⁄2 Teaspoon
 Paprika pepper1 Teaspoon
 Shortening/Margarine1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2998 Calories from Fat 205

% Daily Value*

Total Fat 24 g36.4%

Saturated Fat 5.1 g25.7%

Trans Fat 2 g

Cholesterol 0 mg

Sodium 5961.7 mg248.4%

Total Carbohydrates 603 g201%

Dietary Fiber 27.4 g109.5%

Sugars 21.3 g

Protein 84 g167.5%

Vitamin A 87.1% Vitamin C 47.3%

Calcium 17.8% Iron 220.2%

*Based on a 2000 Calorie diet

Directions

Prepare the yeast liquid as for Plain White Bread using only 3/4 cup of the warm water.
Blend the tomato paste with the remaining water.
Add the yeast liquid and tomato liquid to the dry ingredients and follow the method for Plain White Bread.
Shape into loaves or rolls as required.
Brush with egg wash.
Cover and let rise.
Bake the loaves in the center of a hot oven (425°F) for 30-35 minutes and the rolls toward the top of the oven for 15-20 minutes.
Turn out and cool.
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