A sandwich made with a light bread with a dark red swirl.
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Swirled Dried Tomato Bread

Buttery loaves of bread swirled with tangy, smoky tomato dough make great sandwiches!
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Author Marye Audet

Ingredients

Tomato Dough

  • 1 cup tomato sauce
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 2 Tablespoons ketchup
  • 1/2 cup chopped dried tomatoes
  • 1 active dry yeast , 21/4 teaspoons
  • 1/4 c warm water
  • 4 cups bread flour

Plain Dough

  • 11/2 cup warm water
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 active dry yeast (or 21/4 teaspoons)
  • 4 cups or so bread flour

Instructions

Tomato Dough

  • Soften yeast in water.
  • Heat tomato sauce, butter, and ketchup together and mix well.
  • Let cool to lukewarm.
  • Add sugar, paprika, salt, dried tomatoes, 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 and place in an oiled bowl.
  • Allow to rise until double, about 1 1/2 hours.

Plain Dough

  • Soften yeast in 1/4 c water with sugar.
  • Microwave the 11/2 cups water until very hot.
  • Add butter to the 11/2 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

  • 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, making the white dough a little larger.
  • 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.
  • Butter the tops of the loaves.
  • 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.

Notes

Nutrition info is based on 8 slices per loaf of bread. Adjust accordingly.