Tomato Herb Bread

Recipes need images.

 

Friends and online groups send me emails.  Some of them never send a picture.  Which means before I copy, paste and forward what I consider the best or ones I have to search online for a photo.

 

I received a recipe for Tomato Herb Bread thst used one large fresh tomato chopped.  Almost every image I sdaw online used sun dried tomatos.  I never found an image to match the recipe sent to me.

 

However I found several recipes that included photos for variation tomato herb bread recipes.  Many intrigued me.

 

I like to add benefiber powder to my bread recipes to have a higher fiber content and better for those with diabetes.

 

Following is the results of my online search.

 

Foccaccia tomato and herb recipe that used a bread mix

http://cathysspeltforhealth.blogspot.com/2011/06/spelt-tomato-and-herb-foccaccia-bread.html

 

 

 

 

 

 

Bread Machine Recipes

http://breaddaily.tripod.com/bread_machine_recipes.htm

 

 

 

Tomato Herb Bread

1 package (about 1 Tbs, 15 ml) active dry yeast
1/4 cup (60 ml) warm water
1 1/2 cups (375 ml) milk
3 Tbs (45 ml) butter
2 tsp (10 ml) salt
2 Tbs (30 ml) sugar
6-7 cups (1.5-1.75 L) unsifted all-purpose flour
2 eggs, beaten
1 large tomato, peeled, seeded, and chopped
1 Tbs (15 ml) dried onion flakes
1 tsp (5 ml) dried basil
1/2 tsp (2 ml) dried marjoram
1/2 tsp (2 ml) dried thyme

Combine the yeast and water in a small bowl and allow to rest at room temperature until foamy, about 15 minutes. Combine the milk and butter in a small saucepan and heat over a low flame just until the butter starts to melt. Place the salt, sugar, and 2 cups (500 ml) of the flour in a large mixing bowl. Add the yeast mixture and the milk mixture and beat until incorporated. Add the eggs, tomato, onion, and herbs and beat to incorporate. Add the remaining flour 1/2 cup (125 ml) at a time, beating constantly, until the dough becomes stiff and begins to pull away from the sides of the bowl.

 

Turn onto a floured surface and knead, adding as little flour as possible, until the dough is smooth, about 10 minutes. Place in a greased bowl, cover, and allow to rise in a warm place until doubled in volume, about 90 minutes.

 

Punch the dough down and knead slightly on a floured surface. Divide into two equal pieces and place in lightly greased loaf pans.

 

Bake in a preheated 350F (180C) oven until browned on top, 35 to 40 minutes.

 

Remove from the pans and cool on a wire rack before slicing.

 

Makes 2 loaves.

 

 

Fresh Tomato Herb Bread

 

BREAD MACHINE RECIPE

1 pkg dry yeast

1tbs sugar

1/2 c warm water

1 1/2 c tomatoes, peeled and chopped

2 tbs vegetable oil or olive oil

1 tbs fresh parsley, minced

1 tbs fresh dill weed, minced

1 tbs fresh oregano, minced

2 tsp salt

3 1/2 - 4 1/2 c flour

3 tbs butter or margarine, melted

 

Set machine on dough cycle and press start. After the dough has mixed some, check to see if consistency is correct, add more flour or water if necessary. When cycle is complete, remove dough from machine, form into loaves, and place into 2 greased 8-in.x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 400F. for 15 minutes. Reduce heat to 350F; bake for 25 minutes longer or until done. Brush with melted butter.

 

Yield 2 loaves.

 

 

Italian Herb Bread

Lot's of pictures

Herbs added to the bread are fresh basil, fresh parsley and dry rosemary along with sun dried tomatoes

http://www.vegrecipesofindia.com/italian-herb-bread-vegan-herb-bread/

 

 

Tomato, Onion and Herb Bread