Nothing quite brightens up a breakfast table like the warm aroma of freshly baked bread, especially when it’s infused with the subtle sweetness and punch of ripe tomatoes. This tomato bread combines soft dough with a natural tomato flavor, braided into a visually stunning loaf.
This bread is suitable as a side for soups, a snack with tea, or even on its own for a quick breakfast.
What is Tomato Bread?
Tomato bread is a charming twist on traditional yeast bread, where fresh tomatoes add moisture and color to every bite. Unlike your typical tomato-based breads that rely on sauces or purees, this loaf incorporates fresh tomato slices blended with eggs, creating a dough that’s soft, slightly sweet, and subtly savory.
Historically, tomato bread has roots in Mediterranean cuisine, where tomatoes and grains have been paired for centuries, celebrating the natural sweetness of the fruit while enhancing the bread’s texture. Also, the braiding technique not only looks impressive but also ensures even baking and a tender crumb inside.
Pro Tips for the Best Tomato Bread
- Choose ripe tomatoes because Juicy, fully red tomatoes give the best flavor and natural sweetness.
- Allow the dough to rise for an hour to ensure a soft, airy texture.
- A loose braid works best because tight braids can prevent the bread from expanding properly.
- Brushing the top with egg yolk gives a beautiful golden shine and a slight crunch.
Frequently Asked Questions
Can I Use Canned Tomatoes Instead of Fresh?
Fresh tomatoes give the best flavor and moisture, but canned tomatoes can work if drained well and blended thoroughly.
Can I Add Herbs or Cheese?
Absolutely! Basil, oregano, or shredded mozzarella can enhance the flavor profile beautifully.
Can I Freeze Tomato Bread?
Yes, you can freeze it for up to 2 months, just thaw at room temperature before serving.
How to Store Tomato Bread
Store your tomato bread in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as it can dry out the bread.
Ingredients
How to Make Tomato Bread
Pour boiling water over tomatoes with small incisions in the skin and let sit for 1–2 minutes.
Pour boiling water over tomatoes with small incisions in the skin and let sit for 1–2 minutes.
Then, peel and slice the tomatoes.
Then, peel and slice the tomatoes.
Add the peeled tomatoes and two eggs to a blender. Blend until smooth, forming a rich, bright mixture.
Add the peeled tomatoes and two eggs to a blender. Blend until smooth, forming a rich, bright mixture.
In a large bowl, combine flour, sugar, and fresh yeast. Pour in the tomato-egg mixture and mix until a sticky dough forms. Let it rise for an hour.
In a large bowl, combine flour, sugar, and fresh yeast. Pour in the tomato-egg mixture and mix until a sticky dough forms. Let it rise for an hour.
Cut the dough into slices and roll each piece into a log.
Cut the dough into slices and roll each piece into a log.
Take two logs at a time and braid them together. Repeat until all dough is braided.
Take two logs at a time and braid them together. Repeat until all dough is braided.
Brush the braids with egg yolk and bake at 170°C (340°F).
Brush the braids with egg yolk and bake at 170°C (340°F).
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