V 8 Tomato Bread Food

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TOMATO BREAD I



Tomato Bread I image

This is a bread that is a joy to make and eat.

Provided by Jerry La Cross

Categories     Bread     Yeast Bread Recipes

Yield 24

Number Of Ingredients 11

1 cup tomato juice
1 cup water
1 (.25 ounce) package instant yeast
¼ cup vegetable oil
⅓ cup honey
¼ cup chopped fresh parsley
¼ cup chopped green onions
2 cloves garlic
1 carrot, shredded
1 teaspoon salt
6 cups bread flour

Steps:

  • In a sauce pan, heat the tomato juice and water over a low heat until warm to the touch. Pour into a large warmed bowl, and add yeast and honey; stir to dissolve yeast. Allow to rest until yeast is creamy.
  • Mix in oil, parsley, onion, garlic, carrot, and salt. Add 1 cup of the flour, and stir until smooth. Add more flour, until a firm dough is formed. Knead five minutes on a lightly floured surface. Place dough in a greased bowl, and turn to coat the surface completely. Allow to rise in a warm place until doubled in size.
  • Punch down, and divide into halves. Form two loaves, and put into greased 9 x 5 inch loaf pans. Allow to rise for another 45 minutes, or until loaves have doubled in size.
  • Bake at 400 degrees F (220 degrees C) for about 30 minutes, until golden brown. Remove from pans to wire rack to cool.

Nutrition Facts : Calories 39.3 calories, Carbohydrate 4.9 g, Fat 2.3 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.3 g, Sodium 100.9 mg, Sugar 4.4 g

ITALIAN STYLE TOMATO BREAD



Italian Style Tomato Bread image

Provided by Rachael Ray : Food Network

Time 21m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 small red chile, chopped or thinly sliced
1 large clove garlic, thinly sliced
1 round loaf crusty bread with or without sesame seeds
1 large ripe tomato
Salt
2 tablespoonfuls capote capers or sliced caper berries
A scant handful pitted black olives, coarsely chopped
8 thin anchovy fillets, drained, optional

Steps:

  • Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
  • Halve the bread across horizontally and toast or char.
  • Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.

TOMATO BREAD



Tomato Bread image

I enjoy making homemade bread with this recipe. When I make toasted cheese sandwiches with this bread, it's just like eating pizza.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices).

Number Of Ingredients 11

6 to 6-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
2 cups tomato or V8 juice
1/2 cup tomato sauce
2 tablespoons olive oil

Steps:

  • In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 147mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

ONE-LOAF OATMEAL BREAD



One-Loaf Oatmeal Bread image

An easy oatmeal loaf recipe that is easy enough for beginners to make, and it tastes delicious when served warm, cold, or toasted!

Provided by Elizabeth Yetter

Categories     Side Dish     Bread

Time 3h10m

Number Of Ingredients 9

1/4 cup water (room temperature)
2 1/4 teaspoons active dry yeast
1 cup milk (room temperature)
2 tablespoons sugar
1 teaspoon salt
1 tablespoon shortening
1 cup rolled oats
2 1/2 cups bread flour (about)
Optional: egg white

Steps:

  • Gather the ingredients.
  • In a large bowl, mix the warm water and yeast together until the yeast is dissolved. Add the milk, sugar, salt, and shortening. Stir. Add the oats and mix well. Add in enough bread flour to make a dough that follows the spoon around the bowl.
  • Turn the dough out onto a lightly floured surface and knead for 10 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch.
  • Place the dough in a medium greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with a clean cloth and let rise in a warm, draft-free place for 1 hour.
  • Punch down the dough . Turn the dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread.
  • Shape into loaf and place in a greased 8x5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.
  • Preheat oven to 375 F. Brush egg white on the loaf.
  • Bake bread in preheated oven for 40 minutes or until the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on a rack.

Nutrition Facts : Calories 191 kcal, Carbohydrate 34 g, Cholesterol 3 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 225 mg, Sugar 4 g, Fat 3 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g

V-8 TOMATO BREAD



V-8 Tomato Bread image

Many years ago, a friend of mine bought some tomato bread at the store and served it with spinach dip. I searched high and low for a recipe and could never find one so I made my own. After many failures and starting out with tomato sauce, I finally settled on V-8 juice. Of course, when I got a bread machine, I had to re-do the recipe!! I am always asked for this recipe!! Hope you enjoy it!

Provided by Miss V

Categories     Yeast Breads

Time 3h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

1 (11 1/2 ounce) can V8 vegetable juice
1 teaspoon olive oil
3 garlic cloves, minced
3 cups bread flour
1 tablespoon brown sugar
1 teaspoon salt
1 dash pepper
1/2 teaspoon oregano
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary
2 1/4 teaspoons yeast
3/4 cup sun-dried tomato, chopped to about the size of raisins

Steps:

  • In the bread machine pan, place all ingredients (except the dried tomatoes) in the order suggested by the manufacturer.
  • Use the 'basic' bread setting and'light' crust color.
  • Bake according to your machine directions.
  • When the machine beeps during the kneading cycle, add the dried tomatoes a few at a time until they are kneaded into the dough.

V-8 BREAD



V-8 Bread image

I got this from recipegoldmine.com. It doesn't give a submitter, so I don't know who to give credit to! The description says this bread is great to use for grilled cheese and that sounds delicious to me!

Provided by Suzie_Q

Categories     Yeast Breads

Time 3h35m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 11

2 cups v 8 vegetable juice
2 tablespoons butter
3 tablespoons white sugar
1 teaspoon salt
1 teaspoon basil, scant
1 teaspoon oregano, scant
1/2 cup grated cheddar cheese
1/4 cup ketchup
1/4 cup warm water
1 (2 1/4 teaspoon) package dry yeast
7 cups all-purpose flour (may need more)

Steps:

  • Heat V-8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.
  • Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours).
  • Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour).
  • Bake at 350 degrees F for 25 to 35 minutes.

Nutrition Facts : Calories 109.5, Fat 1.4, SaturatedFat 0.8, Cholesterol 3.3, Sodium 134.4, Carbohydrate 20.8, Fiber 0.8, Sugar 1.9, Protein 3.1

TOMATO BREAD



Tomato Bread image

Provided by Food Network

Categories     appetizer

Time 25m

Yield : 8 to 10 servings

Number Of Ingredients 5

1 loaf Italian bread, sliced 1/2-inch thick
Olive oil
12 Roma tomatoes, sliced 1/16-inch thick
Grated mozzarella
1 teaspoon finely chopped fresh basil

Steps:

  • Brush each slice of bread with oil and place on a baking sheet. Place under the broiler until just golden. Add a slice of tomato and sprinkle with mozzarella and basil; broil until it begins to turn brown.

HOMEMADE V8-STYLE TOMATO JUICE



Homemade V8-Style Tomato Juice image

Looking for a zesty recipe to whip up in the juicer? Quench your thirst with Homemade V8-Style Tomato Juice that combines tomatoes, peppers, herbs and more!

Provided by Lori Jo Hendrix

Time 5m

Yield 2 servings

Number Of Ingredients 11

4 medium tomatoes
1 stalk celery
1 cucumber
1/4 onion ((optional))
1 medium handful fresh oregano ((optional))
1 medium handful fresh basil ((optional))
1/4 red bell pepper
1/2 teaspoon sea salt
Freshly ground black pepper
cayenne pepper
Lemon wedges

Steps:

  • Wash produce well. Remove the peel from the onion, and the stem and seeds from the bell pepper. Chop large pieces as needed to funnel through the chute of your machine.
  • Process fresh vegetables and herbs, according to manufacturer's instructions.
  • Season with salt, pepper, and cayenne pepper to taste. Stir to combine.
  • Chill and serve. Garnish with lemon wedges.

Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Fat 1 g, SaturatedFat 0.2 g, UnsaturatedFat 1.2 g, Carbohydrate 20 g, Sugar 10 g, Fiber 5 g, Protein 4 g, Sodium 519 mg

V8 SOUP



V8 Soup image

Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.

Provided by Millereg

Categories     Grains

Time 1h

Yield 2/3 gallon, 10 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can crushed tomatoes
32 fluid ounces V8 vegetable juice (or other canned/bottled vegetable juice)
16 fluid ounces vegetable broth or 16 fluid ounces stock
2 -3 large potatoes, peeled and diced
1 -2 large vidalia onion, diced (or other sweet onions)
1/4-1/2 cup milk
6 tablespoons Worcestershire sauce (or to taste)
1/2-1 tablespoon unsalted butter or 1/2-1 tablespoon margarine
salt
freshly ground black pepper

Steps:

  • Place potatoes and onions in soup pot and just cover with water.
  • Add butter and boil until potatoes are tender but not too soft.
  • Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8® juice.
  • Bring to a boil, and then reduce heat to low and cook for 15 minutes.
  • Just before serving stir in milk and salt and pepper.

Nutrition Facts : Calories 113.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 2.4, Sodium 304.4, Carbohydrate 24.2, Fiber 3.6, Sugar 7.6, Protein 3.2

ZESTY TOMATO SOUP FOR ONE



Zesty Tomato Soup for One image

A tangy homemade tomato soup. Great 'comfort food'.

Provided by HELENJAYNE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 20m

Yield 1

Number Of Ingredients 4

½ tomato
¼ white onion
½ cup tomato-vegetable juice cocktail
salt and pepper to taste

Steps:

  • In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.

Nutrition Facts : Calories 45.1 calories, Carbohydrate 10.5 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.6 g, Sodium 330.9 mg, Sugar 6.9 g

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