Tomato Cheese Bread Recipes

Steps:

• Preheat oven to 400°F. Place bread halves, cut-sides up, on baking sheet.
• Mix oil, garlic and seasoning; drizzle over bread. Sprinkle with tomatoes and cheese.
• Bake 10 to 15 min. or until cheese is melted. Cut each bread half crosswise into 10 slices to serve.

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

Steps:

• Microwave the the cream cheese in a medium microwave-safe bowl on HIGH for 20 seconds; Add in the Parmesan cheese, garlic and basil; mix well to combine, then season with salt and pepper to taste.
• Slice the bread in half lengthwise.
• Evenly divide and spread the mixture over the cut sides of the bread.
• Top with the sliced tomatoes, then sprinkle a small amount of salt over the tomato slices.
• Broil about 5-inches away from heat with the oven door partially open for about 5 minutes.
• Cut into desired size slices.

Steps:

• Preheat oven to 400°. In a small skillet, heat butter over medium heat. Add onion and cook until tender. Remove from the heat. Stir in the cheese, sour cream, mayonnaise and seasonings; set aside. , In a bowl, combine the baking mix and milk to form a soft dough. Turn dough onto a well-floured surface; knead lightly 10-12 times. Pat into a greased 13x9-in. baking dish, pushing dough up sides of dish to form a shallow rim. Arrange tomato slices over top. Spread with topping; sprinkle with paprika. , Bake for 25 minutes. Let stand for 10 minutes before cutting.

Steps:

• Cut 2 tablespoons butter unto 1/4-inch dice. Place on a piece of waxed paper and place in the freezer.
• In a large bowl, combine flour, sugar, salt, and yeast. Heat soft butter and tomatoes to 125 degrees. Add to the dry ingredients with the egg, Parmesan cheese, and parsley. Beat vigorously for 2 minutes.
• Turn dough into a well-greased, 8-inch round pan. Cover with a tightly woven towel and let rise for 1 hour. About 10 minutes before baking, preheat oven to 375 degrees. Just before baking, remove the diced butter from the freezer and sprinkle on the top of the dough. Bake for 20 minutes, or until the internal temperature of the bread reaches 190 degrees. Serve immediately.

Steps:

• Preheat oven to 200dC.
• Grease and line a 450g loaf pan.
• Sift the flour and baking powder into a bowl.
• In a separate bowl combine eggs, oil and wine, then add to flour with the tomato puree and mix to a moist dough.
• Stir in cheese, olives tomatoes and herbs and season with salt and pepper.
• Pour into prepared pan and bake for 30 minutes then reduce temp to 160dC and bake a further 20 minutes.
• Cool slightly in the pan and turn out onto a wire rack and cool completely.