Tomato bread is a soft, slightly tangy bread with a unique flavor thanks to tomato paste. Unlike ordinary bread, it has a subtle acidity that slows down yeast fermentation, giving the final bread a richer taste and a tender texture.

We love making it because each step, from kneading to baking, feels like a small, rewarding journey. It’s perfect for breakfast, snacks, or even as a sandwich base. Today, we’ll show you exactly how to make it, step by step.

Ingredients for 4 Loaves

Starter Dough (Pre-ferment):

- Bread flour: 80 g

- Water: 35 g

- Yeast: 1/4 teaspoon

- Sugar: 10 g

Main Dough:

- Bread flour: 85 g

- Tomato paste: 35 g (must be paste, not ketchup)

- Water: 35 g

- Egg: 15 g (roughly 1/3 of a large egg)

- Sugar: 20 g

- Milk powder: 1 tablespoon

- Salt: 1/2 teaspoon

- Butter: 15 g (softened)

Step 1: Prepare the Starter Dough

1. In a mixing bowl, combine 80 g bread flour, 35 g water, 1/4 teaspoon yeast, and 10 g sugar.

2. Mix until no dry flour remains, then knead for 5–7 minutes until smooth.

3. Cover the dough with plastic wrap and leave it at room temperature (around 25°C) for 2.5 hours. This pre-ferment will give the bread better flavor and help it rise well even with acidic tomato paste.

Step 2: Mix the Main Dough

1. Tear the starter dough into small pieces.

2. In a large bowl, combine the starter pieces with 85 g bread flour, 35 g tomato paste, 35 g water, 15 g egg, 20 g sugar, 1 tablespoon milk powder, and 1/2 teaspoon salt.

3. Knead the mixture for 8–10 minutes until it becomes elastic.

4. Add 15 g softened butter and continue kneading for another 5–7 minutes until the dough reaches the “windowpane stage,” meaning it stretches thin without tearing.

Step 3: Rest the Dough

1. Divide the dough into four equal portions.

2. Cover each portion with a cloth and let it rest for 20 minutes. This short resting period relaxes the gluten and makes shaping easier.

Step 4: Shape the Bread

1. Take each portion and shape it into your desired form: braids, rounds, or twists.

2. Place the shaped dough onto a baking tray lined with parchment paper.

3. Make sure each piece has enough space to expand during the final fermentation.

Step 5: Final Fermentation

1. Prepare a warm, humid environment: around 35°C and 90% humidity. You can use a proofing box or a warm oven with a bowl of hot water.

2. Let the shaped dough rise until it doubles in size. This usually takes 2.5–3 hours because tomato paste slows down fermentation.

3. The dough should feel puffy and soft to the touch.

Step 6: Bake the Bread

1. Preheat the oven to 180°C (upper and lower heat).

2. Brush each loaf with a thin layer of egg wash to give it a golden sheen.

3. Bake on the middle rack for 12 minutes or until the surface is golden brown.

4. Remove from the oven and let cool slightly before slicing.

Tips for Perfect Tomato Bread

1. Always use tomato paste, not ketchup, to maintain the right fermentation and flavor.

2. Patience is crucial—allow enough time for both the starter and final fermentation.

3. Shapes are flexible; try braids, rounds, or twists to make your bread visually appealing.

4. Don’t rush kneading; proper gluten development ensures soft, chewy bread.

Enjoy the Reward

Making tomato bread is a satisfying process that teaches patience and care. We love how the dough transforms from sticky flour to soft, golden loaves. Each bite is tender, slightly tangy, and rich in flavor. We hope this detailed recipe inspires you to try it at home. Let’s bake together and enjoy every step, from kneading to slicing our delicious tomato bread!