Herbed Tomato Bread Food

ITALIAN HERB TOMATO BREAD

Steps:

• Preheat oven to 350 °F. Grease an 8.5 x 4.5-inch loaf pan.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Stir in the egg, oil, and milk, followed by the grated cheese. The batter will be very thick.
• Combine the chopped garlic, tomatoes, basil, and oregano in a food processor. Using a series of 10-15 one-second pulses, chop the tomatoes and garlic until no large pieces remain, but mixture is not completely smooth.
• Fold the tomato and garlic mixture into the batter. Resulting batter will still be thick, but should be fully moist. If dry patches of flour remain, stir in an additional 2-3 tablespoons of milk. If batter is quite wet, stir in an additional 2-3 tablespoons of flour.
• Pour (scoop) the batter into the prepared loaf pan. Bake 45-50 minutes, until a tester inserted into the center of the bread comes out clean.
• Cool in pan for 10 minutes, then turn out onto a wire rack to continue cooling. Enjoy while still warm.

HERBED TOMATO QUICK BREAD

Steps:

• Preheat the oven to 350ºF. Spray a loaf pan with nonstick spray or olive oil. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pepper. Set aside.
• In another large bowl, toss together the tomato, basil, and garlic. Add the eggs, olive oil, and milk, and toss again to coat everything.
• Pour the wet ingredients into the dry ingredients and stir until mostly combined. Add 1 and 1/2 cups of the cheese and continue to stir until everything is evenly dispersed. Batter will be thick.
• Pour the batter into the prepared loaf pan and spread evenly with a spatula. Sprinkle the remaining 1/4 cup of cheese on top of the batter.
• Bake loaf for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool in the pan at least 15 minutes before removing and serving warm. Store leftovers covered tightly at room temperature up to 3 days, or in the refrigerator up to one week. Since bread is very moist, it will spoil quickly at room temperature. Warm slices in the microwave or toast in a toaster oven or broiler, if desired. Loaf freezes well, up to 2 months. Thaw in refrigerator overnight.

HERBED FLATBREAD

Steps:

• Roll out pizza dough to about 1-inch thick. Sprinkle evenly with onions and herbs, fold into quarters and knead 3 to 4 times to evenly incorporate herbs. Reform the dough into a ball and place in a small bowl lightly coated with olive oil. Set aside to rest for 20 minutes. Meanwhile, in a small saucepan over low heat melt the butter with the garlic. Remove from heat and keep warm.
• Heat a large cast iron grill pan or large skillet over medium heat. Roll dough out to about 1/8-inch thickness. Brush 1 side with olive oil and put oil side down on grill pan. Cook until golden, about 4 minutes. Brush the other side of the dough with oil, flip, and cook another 4 minutes. Remove from grill pan, brush 1 side with garlic butter and sprinkle evenly with salt. Cut into 2-inch strips and serve.

HERB STUFFED TOMATOES

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

HERBED TOMATO BREAD

Steps:

• In bread machine pan, place the first 12 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). In a bowl, combine spread ingredients. Serve with bread.

HERBED TOMATOES

Steps:

• In a bowl, combine the tomatoes and onion. In another bowl, combine the oil, lemon juice, garlic, herbs, salt and pepper. Pour over tomatoes and onion; stir gently to coat.

ROASTED CHERRY TOMATO AND FRESH HERB BREAD

Steps:

• Preheat oven to 375°F. Mix tomatoes, 1/4 cup oil, shallots, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Roast uncovered until tomatoes are very tender and juicy, stirring occasionally, about 45 minutes. Stir in 2 tablespoons marjoram. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Brush cut surface of each bread half lightly with additional oil. Arrange bread, cut side up, on baking sheet. Distribute about 1 cup tomato mixture over each bread half. Bake until bread is crusty, about 10 minutes. Transfer to cutting board. Sprinkle with additional marjoram and freshly ground black pepper. Cut bread into squares and serve.

TOMATO BREAD SALAD WITH HERBS

Steps:

• In a bowl whisk together the vinegar, garlic paste and pepper to taste, and whisk in oil until emulsified. Add the remaining ingredients and salt to taste and toss to combine well. Let salad stand at room temperature 15 minutes to allow bread to soak up some d

TOMATO HERB BREAD

Steps:

• Preheat the oven to 350 degrees. Grease a 9x5 inch loaf pan.
• In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. In a smaller bowl, combine the egg, oil, honey, parsley, basil and tomatoes.
• Pour the tomato mixture into the flour mixture and stir until blended. Pour the batter into the prepared loaf pan. Sprinkle poppy seeds over the top (if using).
• Bake at 350 degrees for 40-50 minutes, until a knife inserted into the center of the bread comes out clean.

HERBED TOMATO CHEESE BREAD

Steps:

• In a bowl combine the flour,cheeses,baking powder,baking soda and seasonings.
• In another bowl beat the egg,buttermilk,oil and tomato paste.
• Stir into dry ingredients just until moistened.
• Transfer to a greased 8x4x2 inch loaf pan.
• Bake at 350 for 55-60 minutes,or until a toothpick comes out clean.
• Cool for 10 minutes.
• Remove from pan and cool on wire rack.

SUN-DRIED TOMATO-HERB BREAD

Steps:

• In a large bowl, combine the water, honey and yeast.
• Let stand in a warm place until the mixture foams, about 10 minutes.
• Stir in 2 cups of the flour, mixing well with a wooden spoon.
• Let the batter rise in a warm place for 30 minutes.
• Stir in the tomatoes, oil, tomato paste, salt substitutite and enough flour to form a kneadable dough.
• On a lightly floured surface, knead for 5-8 minutes until the dough is elastic and less sticky.
• Place in a lightly oiled bowl.
• Cover.
• Let rise in a warm place for 1 hour.
• Punch down and let rise again for 30 minutes.
• Lightly oil 2 9X5 loaf pans.
• Divide the dough in half, form each half into a loaf and place in the pans.
• Let rise for 20 minutes Preheat the oven at 375 degrees F.
• Bake the loaves for 40 minutes, or until lightly browned.
• Turn out onto wire racks and let cool before slicing.

BAKED HERBED TOMATOES

Steps:

• Sprinkle the insides of the tomatoes with salt, arrange the tomato halves, cut sides down, on layers of paper towels, and let them drain for 1 hour. In a bowl stir together the bread crumbs, the onion, the garlic, the basil, the thyme, and salt and pepper to taste and stir in the oil. Arrange the tomato halves, cut sides up, in a shallow baking pan and divide the bread crumb mixture among them. The tomatoes may be prepared up to this point 4 hours in advance and kept at room temperature.
• Bake the tomatoes in the upper third of a preheated 450°F. oven for 10 minutes, or until the topping is golden. (Do not over-cook the tomatoes or they will lose their shape.)

HERBED-TOMATO CHEESE BREAD

Steps:

• In a large bowl, combine the flour, cheeses, baking powder, baking soda and seasonings. In another bowl, whisk the egg, buttermilk, oil and tomato paste. Stir into dry ingredients just until moistened. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

TOMATO HERB BREAD

Steps:

• In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

TOMATO BREAD

Steps:

• Lightly grease large bowl and two loaf pans with olive oil.
• In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
• Combine 3 cups flour with yeast and remaining ingredients.
• Pour in tomato mix and beat 3 minutes.
• Gradually add remaining flour until it holds together enough to turn out on floured surface.
• If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
• Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour.
• Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
• Cover pans and let rise 45 minutes.
• Preheat oven to 375 F degrees.
• Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
• Bread is done when loaf sounds hollow when thumped with knuckle.
• Tip loaves out immediately onto wire rack to cool.
• *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.

ITALIAN TOMATO HERB BREAD

Steps:

• Heat tomato puree in microwave or on stovetop to 100º F-110ºF. Stir in yeast and sugar; allow to stand 5 minutes. Add onions.
• Combine 4 cups (white and whole wheat) flour, salt, Italian seasoning, basil, garlic powder, black pepper and celery seed in large mixing bowl. Beat in tomato mixture and melted butter. Stir in 1-3/4 cups flour; mix well with electric mixer.
• Knead 5 to 10 minutes on a floured surface until dough is smooth and elastic. Place in a greased bowl; cover and let rise about 40 minutes or until double.
• Punch down; divide the dough in half. Form each half into a round loaf and place in a greased 9-inch round cake pan, or place both loaves on a greased baking sheet. Cover; let rise about 40 minutes or until double. Brush surface with egg white.
• Bake at 350º F for 40 to 45 minutes. Enjoy!

HERBED PARMESAN BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine biscuit mix, 1 cup cheese, Italian seasoning and salt. In a small bowl, whisk egg, milk and water. Stir into dry ingredients just until moistened. Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining cheese., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack.