The tomato loaf is a soft risen bread made with tomato powder. Without milk and eggs, it is an ideal bread for tea sandwiches and sandwiches (on the blog you’ll find a collection of tasty sandwich recipes).
For this loaf I used the fail-safe recipe that my friend Deborah from the blog Gusto Sano gave me, which you can also find on Instagram under the account Animo in fermento.
I had already made the olive oil loaf but using lactose-free milk; this time I wanted to try another version: without milk and using homemade tomato powder. I was more than satisfied with the result: a soft loaf with an irresistible aroma!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 2 Hours 15 Minutes
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 1Loaf
- Cooking methods: Oven
Ingredients
- 4 cups all-purpose flour (about 500 g / 17.6 oz)
- 3 tsp fresh yeast (about 10 g)
- 1 1/3 cups water (room temperature; about 320 ml / 10.8 fl oz)
- 2 1/2 tsp sugar (about 10 g)
- 1 3/4 tsp salt (about 10 g)
- 3 tbsp tomato powder
- 4 1/2 tbsp extra virgin olive oil (about 60 g)
Tools
- Loaf pan (about 12 x 4 3/4 in)
Preparation
To make the tomato loaf, dissolve the yeast, sugar and tomato powder in the water (at room temperature) in a bowl. Then pour the mixture into the bowl of the stand mixer.
Gradually incorporate the flour and turn on the stand mixer fitted with the dough hook.
When the flour is fully incorporated, add the salt and the extra virgin olive oil, a little at a time.
Knead until the dough is well developed and elastic; you should obtain a smooth and homogeneous dough.
Transfer the dough to a lightly floured work surface. Perform folds by bringing the edges toward the center and roll the dough. Cover with a cloth and let rest for 15 minutes.
Then roll the dough onto itself to form a cylinder and place it inside a loaf pan (about 12 x 4 3/4 in) with the seam facing down against the bottom.
Place to rise in the turned-off oven with the light on and a small pot of boiling water inside, to create the right humidity and prevent the dough from drying out. Let rise until doubled in size.
Bake in the lower part of the preheated oven at 338°F for 50 minutes, then do the toothpick test.
Once baked, remove from the oven and let cool. Leave it exposed for a day and then fill it. Enjoy!
The loaf can be stored in a plastic bag for up to one week; spray a little food-grade alcohol inside the bag to help preserve it.
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