Italian Tomato Bread. With tomato juice and Parmesan cheese, this bread tastes like a grilled cheese and tomato sandwich. Luciana Squadrilli takes ripe tomatoes and leftover bread and creates ten incredible traditional Italian recipes. It's a rustic soup made with tomatoes, garlic, onions, stock, and of course, bread—preferably a good Italian loaf.

Bake up some summer right in your kitchen with this tomato bread. Once again, we're sneaking in just under. In a large bowl add the eggs and milk, beat well. You can have Italian Tomato Bread using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Italian Tomato Bread

You need 1/4 oz of active dry yeast (1 standard packet).
You need 1 tbsp of sugar.
Prepare 1/4 cup of warm water (about 110 degrees fahrenheit).
It's 1 cup of pizza sauce.
Prepare 1/4 cup of butter melted + more for brushing on top later..
Prepare 1 tsp of salt.
It's 1 of egg.
Prepare 1 tsp of basil paste.
Prepare 3 cup of to 4 of all-purpose flour.
It's of oil.

Stir in one cup of mozzarella cheese, parmesan cheese and the seasoning. Blanch tomatoes in hot water, rinse in cold water and peel, quarter and remove seeds, dice. That half-loaf of Italian bread or those rejected ends of sandwich slices needn't be bird food. Instead, use them — or almost any variety in your bread box — to make this fast tomato soup.

Italian Tomato Bread instructions

In a large mixing bowl, dissolve the yeast & sugar in the warm water. Let stand 5 minutes..
Add in the pizza sauce, 1/4 cup melted butter, egg, salt, & basil paste. Stir together. Then add 2 to 3 cups of flour sifted, stirring until smooth. Add more flour as needed until it forms a firm dough..
Turn dough out onto a floured surface & knead until elastic. About 6 minutes. Place in oiled bowl - turn the dough once to oil top. Cover with a damp towel & set in a warm place to rise for about 1 1/2 hours..
Punch dough down. Reshape & transfer into an oiled loaf pan. Cover again with same towel & allow to rise for 30 more minutes..
Bake at 400°F fahrenheit for 20 - 30 minutes or until golden brown - turning the pan half way through the cooking process. Place loaf on a wire rack to cool & brush with some melted butter..

It's common to moisten the bread with water before adding it to the salad, but depending on how stale the bread is and how juicy the tomatoes are, sometimes it's not necessary. Tomato sauce, crushed tomatoes, and pretty much any other form of tomato would do. If you don't have stale bread, put a few slices of fresh bread in a warm oven and let them dry out without toasting. Freshly baked tangy tomato bread with the finest of Italian herbs. Not only does this bread tastes good, but it smells heavenly too! watch full recipe video at: (Copy & paste on browser).