Tomato Bread

Try this savory bread toasted in the oven with pepperoni, mozzarella cheese and green olives.


  • 2 cups tomato juice
  • 1/2 cup tomato sauce
  • 2 tablespoons butter
  • 6 to 6 1/2 cups all-purpose flour
  • 2 packages (2 tablespoons) dry yeast
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground rosemary
  • 1/4 teaspoon ground fennel
  • 1 garlic clove, crushed


  1. Heat tomato juice, sauce and butter to 120 degrees F.
  2. In a large bowl, combine 3 cups flour with yeast, sugar, salt, basil, oregano, rosemary, and fennel; add warmed tomato mixture and garlic. Mix with dough hook (or by hand) 3 minutes or 300 strokes, scraping bowl frequently.
  3. Add 3 to 31/2 cups additional flour, until firm enough to handle; turn out onto floured board. Add enough flour that dough is not sticky; knead until smooth and elastic.
  4. Place dough in a greased bowl; cover and let rise in a warm place until doubled, about 1 hour.
  5. Punch down; let rest 15 minutes. Shape into two loaves; place in greased 9-inch bread pans. Cover loosely; let rise until nearly doubled, about 45 minutes.
  6. Bake at 375 degrees F for 10 minutes; reduce heat to 350 degrees F and bake for 30 minutes longer, until loaves sound hollow when tapped.
  7. Remove from pans; cool on a rack.

Yield: 2 loaves (24 slices total)

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