Tomato and Herb Bread: A Slice of Tomato Soup

As I sit here watching the light fluffy snowflakes fall outside, I reminisce about the warm tomato bread of Ireland. Today is the perfect day for baking my latest bread recipe Tomato and Herb Bread in the kitchen.

Hubby and I came across the joys of Tomato Bread in Ireland. Unfortunately, I made the mistake of not getting the recipe while there because I thought it would be readily available online. I was wrong.

Experimentation is part of the fun of cooking. And any cook who loves cooking, loves the creation, the art of cook. So far, I haven’t created Irish Tomato Bread but I have turned tomato soup into a slice of bread because that’s exactly what my Tomato and Herb Bread tastes like.

I’m also looking forward to summer when I can use fresh oven roasted tomatoes and bright green herbs straight from the garden. But everything is still sleeping right now so canned tomatoes and dried herbs are the ticket which probably contributed to the tomato soup flavor. I suppose you could also use tomato soup. I haven’t tried it yet but maybe next time I have some leftover soup left, I’ll give it a go.

Hubby’s favorite application is grilled cheese sandwiches. No need to worry about adding the soup because you have it right on the plate with slices of Tomato and Herb Bread sandwiching ooey, gooey cheese. It’ll be a nice bread for summer when you feel like having grilled cheese and soup but it’s just too hot for soup.

Tomato and Herb Bread does make really nice sandwich bread. Its sturdy slices make excellent bones for a sandwich. I also love it as toast with just a hint of butter. And it’s wonderful dipped in olive oil. YUM! My mouth is watering just thinking of eating it right now.

What are your favorite ways for using your favorite bread? I would love to hear your thoughts and ideas.

Tomato and Herb Bread

heidi medina

Tomato and Herb Bread tastes like a slice of spicy tomato soup making it perfect for grilled cheese sandwiches.

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Prep Time 15

Cook Time 35

Total Time 2 50

Servings 1 loaf

Ingredients

2 ¼ tsp. yeast
¾ cup warm water
2 Tbsp. honey
3 to 4 ½ cups all-purpose flour divided
1 cup whole wheat flour
2 tsp. salt
2 Tbsp. Savory Spice Shop's Cantazaro herb mix or italian herbs
1 tsp. Arrabbiata Herb and Spice Mix or use 1/2 to 1 tsp. red chili pepper flakes
2 Tbsp. olive oil
1 cup whole canned tomatoes pureed

Instructions

Combine yeast, warm water and honey in a small bowl. Set aside for about 10 minutes.
In a large mixing bowl, whisk 2 1/2 cups of all purpose flour, whole wheat flour, salt and spices together.
Make a well and pour in olive oil, tomato puree and yeast mixture. Stir to mix well.
Turn bread mixture out onto a well floured surface and begin kneading the rest of the flour in small increments into the dough until you reach a nice tight elastic dough.
Lightly oil mixing bowl with a little olive oil and place dough in bowl, turning once to coat. Cover with a towel and set in a warm draft-free place to rise until doubled, about 1 hour.
Punch dough down and form into a loaf. Place in a lightly greased loaf pan. Cover with a towel and set in a warm draft-free place to rise until doubled again.
Preheat oven to 350 F (180 C). Place a casserole dish filled with hot water on the bottom rack of the oven.
Place bread loaf in the oven and cook for 40 to 45 minutes or until bread rings hollow when tapped in the center.
Remove from oven and allow to cool in pan for 5 minutes before removing to a wire rack to finish cooling.