• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Creole Tomato Bread

    Add to MenuAdd to Calendar

    Source: cooksrecipes.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons active dry yeast

    2. 2/3 cup tomato juice

    3. 2 3/4 cups all-purpose or bread flour

    4. 2 tablespoons wheat germ

    5. 1 1/4 teaspoons garlic salt

    6. 1 teaspoon chili powder

    7. 1 teaspoon paprika

    8. 1/8 teaspoon baking soda

    9. 1/8 teaspoon cayenne pepper

    10. 1/4 cup chopped celery

    11. 1/4 cup chopped red bell pepper

    12. 2 tablespoons pimientos, chopped

    13. 1 tablespoon dried onion flakes

    14. 1/2 (10 3/4-ounce) can condensed tomato soup

    15. 1 large egg

    16. 1 tablespoon vegetable oil

    17. 2 teaspoons molasses

    18. 1/2 cup sliced mushrooms

    Instructions Jump to Ingredients ↑

    1. Dissolve yeast in warm tomato juice; set aside. In a bowl combine flour, wheat germ, garlic salt, chili powder, paprika, baking soda, cayenne pepper, finely chopped celery, finely chopped red bell pepper, chopped pimientos, dried onion flakes, tomato soup (undiluted), egg, oil, and molasses. Add the yeast mixture and knead until smooth and satiny, about 10 minutes. Knead in sliced mushrooms. Allow to rise, covered, in a warm place for 2 hours. Punch down, place in a greased loaf pan, and allow to rise until doubled in bulk, about 1 hour. Bake at 350 °F (175 °C) for 20 to 30 minutes, or until golden brown.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback