Tomato Bread

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It's a bright pumpkin color with a very definite tomato flavor, and the aroma as it bakes is extraordinary! Leftovers make wonderful croutons.

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


3/4 cup milk
one 6 oz can tomato paste
1 egg
1 Tablespoon olive oil
1 Tablespoon sugar
1/2 teaspoon salt
3 1/4 cups bread flour
1 teaspoon Italian seasoning
2 teaspoons dried minced onion
1/4 teaspoon garlic powder
1/2 teaspoon grated nutmeg
2 teaspoon active dry yeast


I sometimes substitute some wheat flour for some of the bread flour (usually 1 to 1 1/2 cup).

Place all ingredients in the bread pan. Bake with a light crust.

Allow to cool one hour before slicing.


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