Tomato Bread

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Tomato Bread

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Published prior to 2008

This recipe comes from Richard Langer's The Bread Machine Bakery Book. We've suggested some optional substitutions, but otherwise leave Richard's recipe exactly as he wrote it. This bright-orange loaf, redolent of tomato and garlic, is wonderful fresh from the machine, or sliced thin, toasted, and served with sweet butter or cream cheese. Richard suggests using it for grilled-cheese sandwiches, and also says, "I like to toast a thick slice, cover it with anchovy fillets, and dribble olive oil lightly over them." Sounds pretty good to us. It's written for a 1 1/2-lb. or larger machine; simply halve recipe for a smaller machine.

1 cup sour cream (or plain yogurt, or buttermilk)
1 large egg
1 teaspoon olive oil
1 6-ounce can tomato paste
1/2 cup pitted black olives, well drained (optional)
2 cups King Arthur Unbleached All-Purpose Flour
1/2 cup King Arthur Traditional Whole Wheat Flour
1/2 cup cornmeal (or semolina flour)
1 teaspoon sugar
1 teaspoon garlic powder or 2 cloves fresh garlic, pressed
1 teaspoon dried basil
1 teaspoon white pepper (or coarse-grind black pepper)
1/2 to 1 teaspoon salt, to taste (we used 1 teaspoon)
2 1/2 teaspoons instant yeast

Put all ingredients in pan, in order suggested by instructions that come with your particular machine. Bake on quick-bake cycle.

Nutrition information per serving (1/8 of loaf, 116 g): 282 cal, 10 g fat, 7 g protein, 40 g complex carbohydrates, 1 g sugar, 3 g fiber, 44 mg cholesterol, 438 mg sodium, 326 mg potassium, 9 mg vitamin C, 4 mg iron, 69 mg calcium, 132 mg phosphorus.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 6, July-August 1992 issue.


  • star rating 07/01/2012
  • member @troop593 from KAF Community
  • this bread never fails me. i use the 2lb express setting on my cheap-o bread maker. i use greek yogurt and usually about a tablespoon of home made pesto. i also add extra flour--maybe 1/2 cup.
  • star rating 07/21/2011
  • lweber from KAF Community
  • This is a great, dense loaf. I didn't have the problem of doughyness (like the previous poster) with my loaf which was cooked in the Zo. It's great for grilled cheese! I made mine with 0% Greek Yogurt and it came out yummy and tangy in addition to perfuming the house with garlic, basil and tomato-y goodness!
  • star rating 02/22/2010
  • Vanessa from IL
  • This did not turn out at all. It was underdone and doughy. The recipe recommends the express bake cycle. I may try it on the regular cycle because it smelled so good and the flavor (of the done crust) was good. Please note that I normally do not use the Express Cycle on my machine.