With tomato juice and Parmesan cheese, this bread tastes like a grilled cheese and tomato sandwich. I often top slices without favorite pizza toppings for a unique snack.

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a mixing bowl, dissolve yeast in warm water. Add the tomato juice, ketchup, Parmesan cheese, sugar, butter, salt, basil, oregano and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. Divide in half. Cover and let rest for 10 minutes. Shape into loaves. Place in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.

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Nutrition Facts

115 calories; protein 3.2g; carbohydrates 22.5g; fat 1.2g; cholesterol 2.5mg; sodium 98.6mg. Full Nutrition
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Reviews (13)

Rating: 5 stars
05/29/2009
Looking over the recipe, I expected to like this, but little did I know just how much I would! I tweaked this a little to suit not only personal taste preferences but also to adapt the measurements to my bread machine for a 1-1/2 pound loaf - I basically halved the recipe but with some modifications. I used 3 c. bread flour for the all-purpose, mainly because I wasn't paying attention, and 1-1/2 tsp. yeast. I eliminated the water altogether and substituted olive oil for the butter, using 2 tablespoons. Also, 1 c. tomato juice and 2 T. ketchup. Because I don't like my bread too sweet and didn't want it to over rise in the bread machine, I only used 2 tsp. sugar along with 1-1/2 tsp. salt and 2 T. Parmesan cheese. I used fresh chopped basil, a good teaspoonful, along with 1/4 tsp. of dried oregano, although using more of each next time wouldn't hurt. I used the French bread setting on the bread machine. This bread is awesome good, almost reminiscent of a pizza flavor! Fragrant, moist and colorful, this is great on it's own, but I can't wait to make a grilled mozzarella cheese sandwich with it! Read More
(18)
Rating: 4 stars
09/17/2009
I was looking for a recipe to use a multitude of home-grown tomatoes. When I realized I had tomato juice that needed using too, I couldn't resist. I followed naples' bread machine directions and baked in the oven. The whole house smelled wonderful! I especially enjoyed this bread toasted with a smidge of cream cheese. Thank you for sharing, I'll be making this again! Read More
(6)
Rating: 5 stars
09/20/2008
Very good. I really liked this--tastes very much like tomatoes. :o) Makes me happy. Bf likes it as well, so it's a keeper. It bakes up to look rustic, which I really like. I think it would do well as a french loaf as well as a regular loaf. Will try that next time. Thanks for the recipe! Read More
(6)
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Rating: 5 stars
05/04/2011
MMMMMMM!!! This bread is hard to resist once you eat your first slice... such an incredible, fun flavor! Definitely reminiscent of pizza with the flavors of basil and oregano bursting into each bite. Other than using V8 veg juic in place of regular tomato juice, I follwed this exactly...using just over 6 cups of flour. It baked perfectly in just under 30 minutes. I can't wait to wait at least a few more minutes to go for another slice... even plain! This one is a keeper!! --Also, reminds me of the Tomato Basil bread at Panera. ENJOY!! **Update, used chili sauce in place of ketchup and worked swell. Delicious as grilled cheese sandwich too!! Read More
(5)
Rating: 5 stars
08/30/2008
Fragrant, beautiful, silky! My changes: fresh oregano and Just Tomatoes dried tomatoes through the food processor, mixed with tomato sauce (instead of juice) added onion powder and garlic salt. Excellent recipe! Read More
(3)
Rating: 4 stars
01/10/2007
A very fragrant bread with a beautiful color! I thought it needed additional basil and oregano. I'll use fresh herbs this summer. I didn't add any salt because the tomato juice has plenty. I'll be making this again. Makes delicious cheese sandwiches. Read More
(2)
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Rating: 5 stars
12/15/2011
My husband and nephew have both used this bread for making sandwiches all this week and they say it's amazing! It's a little dense so I think I may have done something wrong but I will make it again- it's FABULOUS! Read More
(2)
Rating: 5 stars
04/13/2011
Excellent bread! I only had V-8 on hand, so I used that in place of the tomato juice and I'll definitely do that in the future. The flavor of the bread is fantastic...so good you don't even need to add butter. I make this bread to take to my church's soup and bread supper and heard so many people commenting on how good it was. Next time I make it, I plan to use some of it for an Italian style grilled cheese sandwich (mozzarella cheese on the inside and garlic butter on the outside instead of just plain butter). Read More
(2)
Rating: 5 stars
01/19/2010
Very tasty bread. Maybe next time I'll throw some lightly roasted tomatoes in as well. Over all, a very moist bread with a hard crust and a nice flavor. I made a few changes to the herbs based on what I had, but I don't think that matters so long as the tomato shines through. Also, I never have ketchup here so I took canned whole tomatoes, about 1/2 cup, and pressed the juice out of them, then added a little extra salt and sugar. I'll certainly be making this again, but I'm going to try some more flavor combinations and extra extra basil. I might try a tomato juice reduction first too, intensifying the flavor. Thanks for posting this simple and tasty recipe! Read More
(1)