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.
Notes
Storage:Cover leftover tomato swirl bread with plastic wrap, or store it in an anti-mold bread box. Keep it at room temperature and enjoy it within two days.Place bread in the freezer to make it last up to three months. You'll need to wrap it tightly in a layer of plastic and then put it in an airtight container.Tips:Roll out the rectangles of dough so that the longer sides are a little shorter than the length of your loaf pans. Then, for a spiral in every slice, be sure to roll up the dough starting from one of the long sides.
Roll out the rectangles of dough so that the longer sides are a little shorter than the length of your loaf pans. Then, for a spiral in every slice, be sure to roll up the dough starting from one of the long sides.
If you've struggled using yeast, check out my bread troubleshooting guide. Once you learn to master yeast bread, store-bought just isn't the same
Speed up the kneading by using a stand mixer fitted with a dough hook. (However, don't go above the second speed or the motor can break.)
You've kneaded the dough enough when it stretches (like elastic) rather than snapping off. As weird as it sounds, it'll feel smooth like an ear lobe.
Bread rises best in a warm place. If your oven has a bread-proof setting, feel free to use that. You can also set the bowl on top of a towel, situated over a mild heating pad. Just be sure it's not too hot.
Slicing into bread while it's still hot can make it taste gummy, and it tends to tear. Try to let it cool as long as possible before cutting in.