Recipe

Tomato Swirl Bread Recipe

Add Step-by-Step Photos	Maryeaudet / All my dishes 1 year, 1 month ago A fabulous swirled bread that I adapted from an old recipe for tomato bread. It is impressive to look at, makes great sandwiches and tastes like toast dipped in tomato soup Prep:180m Cook:30m Servings:16	Maryeaudet
	bread whole wheat bread beautiful unusual

Bread rising in pans

close up of texture.

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Ingredients

Dough 1-tomato

1 c tomato sauce

2 tbs butter

2 tbs brown sugar

1/2 tsp salt

1/2 tsp cloves (just trust me, o.k.?)

2 Tbs ketchup

1 package of dry yeast (or 2 1/4 tsp)

1/4 c warm water

4 cups or so of whole wheat flour OR white flour OR a blend. I used whole wheat.

Dough 2 -whole wheat

1 1/2 c warm water

2 Tbs butter

2 tbs brown sugar

1 tsp salt

1 pack dry yeast (or 2 1/4 tsp)

4 cups or so whole wheat flour

Directions

DOUGH 1

Soften yeast in water.

Heat tomato sauce, butter, and ketchup and let cool to lukewarm. Add sugar, cloves, salt and yeast mixture to tomato mixture and mix in enough flour to make a soft but kneadable dough (or mix according to mixer directions).

Turn out and knead until smooth and elastic.

Oil and set aside to rise.

DOUGH 2

Soften yeast in 1/4 c water with sugar.

TO other 1 1/4 c water add butter until butter melts (you may need to microwave it and let cool to luke warm).

Add salt and yeast mixture

add flour until you get a soft, kneadable dough…

proceed as above.

Let balls of dough rise until double-about 1 1/2 hours.

punch down and knead lightly…

cut each ball of dough into 2 equal pieces.

Let rest 10 minutes.

Roll each ball out into a rectangle of equal sizes.

Place a tomato dough rectangle on top of a whole wheat rectangle and roll up tightly pinching dough together at bottom to seal.

Repeat with other loaf.

Let rise in greased bread pans for 1 hour or until double

Bake at 375 for30 minutes or until loaves sound hollow when tapped…Let cool if you can.

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Comments

bluechillies 1 year ago said:
This sounds so yummy and the pictures are so professional. Thank you so much for sharing!
I will be making this tomorrow to see what it tastes like.

pointsevenout 10 months, 3 weeks ago said:
I'm hand mixing and kneading this recipe. Hope it doesn't make a big difference rather than using a bread machine. I also seperated the flour in half for both doughs and added the salt to the flour I would be adding last so as not to kill the yeast.

Didn't get as much oven spring as expected. Should have let the second rise go longer. Pics posted.

Turned out heavy and chewy. I'm sure it must have been something I did.

maryeaudet 10 months, 3 weeks ago said:
I did not use a bread machine on this recipe. It looks to me like the dough was not kneaded enough..I don't know..I have never had trouble with this and I have been making it for years as written. :)

sweeetnitemare 10 months, 1 week ago said:
Wow!! this looks so impressive!--- i can't wait to try it out :) Ack if only there was more time in the day.

pat2me 7 months, 3 weeks ago said:
Very interesting and I agree, very impressive.

Thanks for posting it!

notyourmomma 3 months, 1 week ago said:
Very impressive and super nice when toasted with a sharp cheddar as an open face sandwich. Shame to cover the swirl, but the flavor was a match made in heaven.

chriesi 3 months ago said:
It looks very nice!

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