V 8 Tomato Bread Recipes

Steps:

• Heat about 1/4 cup extra-virgin olive oil in a small skillet over medium heat. Add the chile and garlic and saute for 2 to 3 minutes. Turn off the heat and cool a couple of minutes.
• Halve the bread across horizontally and toast or char.
• Halve the tomato across horizontally and rub the flesh vigorously into the toasted surface of the bread and season with salt, to taste. If you are garnishing with anchovies skip the salt. Dress the tomato bread with chile oil and garnish with capers, olives and anchovies, if using. Cut into serving portions and serve.

Steps:

• In the bread machine pan, place all ingredients (except the dried tomatoes) in the order suggested by the manufacturer.
• Use the 'basic' bread setting and'light' crust color.
• Bake according to your machine directions.
• When the machine beeps during the kneading cycle, add the dried tomatoes a few at a time until they are kneaded into the dough.

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:

• Heat V-8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.
• Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours).
• Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour).
• Bake at 350 degrees F for 25 to 35 minutes.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
• Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.
• Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.
• Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.
• Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.