Tomato Bread with Herbs

This bread machine loaf replaces water entirely with tomato juice and tomato sauce, giving the crumb a gorgeous pink-orange tint and a concentrated savory flavor. Oregano, basil, rosemary, and ground fennel pile on the Italian herb profile.

Using both tomato juice and sauce gives you depth on two levels. The juice provides a lighter, brighter acidity that keeps the bread from tasting flat, while the sauce adds body and a more concentrated tomato punch. Brown sugar balances the acidity so the bread doesn’t taste sour.

The olive oil keeps the crumb tender and adds another layer of Italian character. This bread smells incredible while it bakes, filling the kitchen with the scent of an herb garden.

Pro Tips

• Make sure the tomato juice is at room temperature before adding. Cold juice slows the yeast and can lead to a dense, underrisen loaf.
• Use the basic white bread cycle. The herbs and tomato don’t require special handling like whole grains do.
• This bread toasts beautifully. The sugars in the tomato caramelize under heat and intensify the flavor.
• Store at room temperature wrapped tightly. The acidity from the tomato gives it slightly better keeping quality than plain white bread.

Variations

• Add a handful of chopped sun-dried tomatoes at the mix-in beep for concentrated tomato bursts throughout.
• Stir in shredded mozzarella or Parmesan at the mix-in signal for a cheesy herb bread.
• Swap the fennel for a pinch of red pepper flakes for a bread with a subtle kick.