Tomato bread

READY IN: 1hr 30mins
Recipe by Theresa Thunderbird

The dough will be wet looking, but that is normal.

Top Review by mianbao

This one is a little tricky, but the flavor is so good I would not be able to forgive myself if I awarded less than 5 stars. So many veggies! Such beautiful color! are balanced by such sticky dough! and so hard to figure out when it's baked through. On the other hand, this is a batter bread with only one rise, so it takes very little time to make compared with other breads. I chopped the veggies very fine by hand, but I bet you could do it in a food processor, too. I think a pan with at least 7 cups volume is needed for this. It smells so good while baking, and tastes wonderful, too. I did add 1/4 teaspoon salt to the batter and didn't use parsley. I was using a new pan, and releasing the bread was a little difficult. It may be a good idea to grease the pan very well or line it. I am very glad I finally got to try this. Thank you very much for posting this recipe.

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Mix all ingredients and place in a regular sized greased bread pan.
  3. Let rise until doubled in size.
  4. Beat the yolk and milk together and brush on the loaf.
  5. Then place it on a cookie sheet in the oven.
  6. Sprinkle with the coarse salt and bake for 25-30 minutes or until it sounds hollow then thunped.
  7. Makes one 1 1/2 lb loaf.

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