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Home » Recipes » Yeast Bread Recipes

Tomato Swirl Bread

Published: Jul 9, 2010 Last Updated: Jul 17, 2020 by Marye 398 words. | About 2 minutes to read this article.

A beautiful bread swirled with tangy tomato dough. It is perfect for grilled cheese - has a taste reminiscent of tomato soup. Difficulty level 4/10
Total time 3 hours 20 minutes
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This tomato swirl bread is a recipe I created several years ago. I took a recipe for tomato bread and combined it with a recipe for plain bread — perfection!

Tomato swirl bread is a recipe that I came up with a couple of years ago. I love tomato soup and toasted cheese, I mean who doesn't, right?

Well this bread is the perfect bread for the toasted cheese sandwiches that you dunk into the soup...It is also fantastic with tomato sandwiches and anything else you want to make. I originally posted this in 2007 and I need to update the images....In the meantime give this a try...it really is good.

tomato swirl bread

YUM! This has a faint aftertaste of tomato soup!

tomato swirl bread
4.50 from 2 votes

Tomato Swirl Bread

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A beautiful bread swirled with tangy tomato dough. It is perfect for grilled cheese - has a taste reminiscent of tomato soup. Difficulty level 4/10
Course Bread
Cuisine American - Vintage
Prep Time: 20 minutes
Cook Time: 30 minutes
Rising Time: 2 hours 30 minutes
Total Time: 3 hours 20 minutes
Servings:24
Calories:181
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Heavy Duty Stand Mixer
  • Glass Bread Pans
  • insta-read thermometer

Ingredients

Tomato Dough

  • 1 cup tomato sauce
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • 2 tablespoons ketchup
  • 1 package active dry yeast, 2 ¼ teaspoons
  • ¼ cup warm water, 110°
  • 4 cups bread flour, may need more

Plain Dough

  • 1 ½ cup water, 110°
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1 package active dry yeast, (or 2 ¼ teaspoons)
  • 4 cups bread flour, may need more

I earn a commission from Instacart from qualifying purchases.

Instructions

Tomato Dough

  • Soften yeast in water.
  • Heat tomato sauce, butter, and ketchup together and mix well.
  • Let cool to lukewarm.
  • Add sugar, cloves, salt and yeast mixture to tomato mixture.
  • Mix in enough flour to make a soft but kneadable dough.
  • Turn out and knead until smooth and elastic.
  • Rub lightly with oil and set aside to rise.

Plain Dough

  • Soften yeast in ¼ c water with sugar.
  • Microwave the 11/2 cups water until very hot.
  • Add butter to the 1 ½ cups water, stirring until butter melts.
  • Let cool to lukewarm.
  • Add salt and yeast mixture.
  • Add flour until you get a soft, kneadable dough.
  • Proceed with the dough as you did with the tomato dough.

Assembly and Baking

  • Let balls of dough rise until double-about 1 ½ hours.
  • Punch down and knead lightly
  • Cut each ball of dough into 2 equal pieces.
  • Let rest 10 minutes.
  • Roll each ball out into a rectangle of equal sizes.
  • Place a tomato dough rectangle on top of a plain rectangle and roll up tightly pinching dough together at bottom to seal.
  • Repeat with other loaf.
  • Let rise in greased bread pans for 1 hour or until double.
  • Bake at 375 for 30 minutes or until loaves sound hollow when tapped...Let cool if you can.

Nutrition Facts

Calories: 181kcal | Carbohydrates: 33g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 230mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Debbie Cagle

      June 29, 2022 at 12:39 pm

      4 stars
      I made this bread and the texture is wonderful. Very easy instructions to follow. I did not, however, like the taste of the cloves (just a personal thing). I was thinking about substituting it with basil. Do you think I would use the same measurement as the clove? Thanks so much for sharing!

      Reply
      • Marye

        July 20, 2022 at 2:13 pm

        I think you would use about a teaspoon but am not sure.

    2. Lacey

      September 27, 2020 at 4:54 pm

      I love this recipe along with the past several I’ve tried from your blog this week. Your directions are incredibly easy to follow (I’ve had my 4 year old in the kitchen learning all week). I love your little articles before each recipe. They’re long enough I enjoy reading them and getting the personality through your recipes but not so long I forgot what I was even making. 🙂 Great recipe and great site!

      Reply
      • Marye

        September 28, 2020 at 8:08 am

        Awww... thank you Lacey. That means a lot!

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    Marye Audet-White, founder of Restless Chipotle Media

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    NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies.

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