Fresh Tomato and Herb Bread

Spread a little butter on this bread with some good quality cheese and you’re all set.
By Kimberly Killebrew

Fresh Tomato and Herb Bread

Another great way to use this bread: Cube and toast the bread to make delicious salad croutons!

Fresh Tomato and Herb Bread
 
Prep Time
Cook Time
Total Time
 
Spread a little butter on this bread with some good quality cheese and you’re all set.
Author:
Recipe Type: Baking
Serves: 1 large loaf
Ingredients
  • 2 cups cherry tomatoes or quartered Roma tomatoes
  • 1 tablespoon extra virgin olive oil
  • 2¼ teaspoons instant (rapid rise) yeast
  • ¾ cup warm water
  • 2 tablespoons honey
  • 1 tablespoon extra virgin olive oil
  • 3½ cups all-purpose flour
  • 2 teaspoons salt
  • ¼ cup chopped mixed fresh Italian herbs (rosemary, basil, marjoram, thyme, sage, dill, oregano, parsley)
Instructions
  1. To roast the tomatoes, spread them out on an aluminum foil-covered baking sheet and toss with 1 tablespoon olive oil. Preheat the oven to 400 degrees F and roast for 10-15 minutes or until the skins of the tomatoes are collapsed and just barely beginning to brown. Puree the tomatoes in a blender and set aside.
  2. Combine the water, yeast, honey and 1 tablespoon of olive oil. Set aside.
  3. Combine the flour and salt in the bowl of a standing mixer. Make a well in the middle of the flour and pour in the tomatoes, the water/yeast mixture and the herbs. Stir with a wooden spoon or wooden spatula just until the ingredients are starting to come together, then attach a dough hook to the standing mixer and knead the dough for about 8 minutes on medium (“2? on a Kitchenaid standing mixer). The dough will still be a little sticky and tacky. If it’s too wet, add a little more flour. Remove the dough from the bowl and roll into a ball.
  4. Lightly oil a clean bowl with oil and roll the dough ball around in it. Cover loosely with plastic wrap and place in a lightly warmed oven for about an hour, until doubled in size.
  5. Form the dough into an 8-inch square about 1 inch thick. Starting at one end, roll the dough firmly into a cylinder, making sure the dough sticks to itself. Turn the dough seam-side up and pinch the seam closed. Place the dough seam-side down in a greased 9×5 inch bread pan and gently shake the dough until all four sides touch the edges of the pan. Cover loosely with plastic wrap and returned to a warm place until it is almost doubled in size, about 30 minutes.
  6. Preheat the oven to 350 degrees F. Boil 2 cups of water and pour it into a baking pan and place it on the bottom rack. If possible, place the dough above the rack with the pan of boiling water. If not, place the boiling water in two smaller pans on either side of the bread pan. Bake for 40-50 minutes or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles.
  7. Transfer the bread to a wire rack and cool completely. Slice, serve, and enjoy!

Kimberly Killebrew

Raised in Western Europe, widely traveled, and currently residing near Seattle with her husband and children, Kimberly loves preparing and experimenting with a large range of flavors and cuisines. This is reflected in her food blog, The Daring Gourmet, where she invites all to “tour the world through your taste buds.” Passionate cook, recipe developer and photo enthusiast, her culinary repertoire includes everything from gourmet to simple comfort food, and, as she puts it, “simply downright good eats.”

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7 Comments
  1. This looks like a good use of a lot of Roma’s. One question, are you removing the skins from the tomatoes?

  2. Hi Patty! You know, I’ve never baked with gluten free flour before so I honestly don’t know. I know there are alterations that need to be made with the ingredients and ratios in order to substitute gluten free flour for wheat in making bread. Whatever those alterations are that enables one to turn a wheat bread recipe in to a gluten free one, I would think would work for this recipe as well.

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