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5 from 2 votes

Quick Tomato Bread - No Yeast

This incredibly easy to make Quick Tomato Bread is ready in under an hour! No yeast, no kneading, no rising required.
Course Savoury
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 -12 slices

Ingredients

Dry Ingredients

  • 3 cups all purpose OR cake flour (can use plain flour - UK)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda (bicarbonate of soda)
  • ¼ teaspoon salt
  • 1 clove crushed garlic (see note 1)
  • 1 finely chopped scallion (spring onion, green onion) (see note 2)
  • teaspoon dried mixed herbs or Italian dried herbs

Wet Ingredients

  • ¼ cup oil (use either canola, sunflower or olive oil)
  • 2 Tablespoons milk (Dairy milk or soy as a dairy free substitute)
  • 14 oz crushed tomatoes (see note 3)
  • 1 Tablespoons tomato concentrate (optional) (see note 4)

Instructions

  • Preheat the oven to 350°F /180°C ( 160°C fan oven). Line an 8x4 inch (20x10 cm) loaf pan with parchment (baking paper) and set aside.
  • Dry ingredients: In a large bowl, whisk together flour, baking powder baking soda (bicarbonate of soda) salt, crushed garlic, chopped scallions and dried mixed herbs.
  • Wet ingredients: In a separate small bowl, whisk together the crushed tomatoes, oil, milk, and tomato concentrate (if using)
  • Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients
  • Mix: Mix until combined but don't overmix. (Over mixing will produce a dense textured bread). Transfer the mixture to the lined baking pan. Gently smooth and level the top with a spatula.
  • Bake: Bake for 30 - 35 minutes until a skewer inserted into the middle of the bread comes out clean.
  • Remove from the oven: Remove from the oven and leave to cool for 10 minutes in the pan before turning out onto a cooling rack. Cooling the baked bread on a rack ensures that the air can circulate well and prevents the crust from becoming soggy. It's important to allow bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting. Rolls will take only about 20 minutes to cool. 
  • Cool completely: Cooling the baked bread on a rack ensures that the air can circulate well and prevents the crust from becoming soggy. It's important to allow the bread to cool all the way, or until it's just barely warm, to complete the cooking process before cutting.

Storage

  • At room temperature: In an airtight container for up to 2 days
  • In the refrigerator: In an airtight container for up to 5 days.
  • In the freezer: In an airtight container for up to 2 months.
    Tip: Slice your bread before you freeze it. Separate the slices with squares of wax wrap or parchment paper to make the frozen slices easier to separate. That way, you won't have to thaw and refreeze the entire loaf every time you want a slice or two.

Notes

  1. Crushed garlic: just one clove, crushed should be fine. Or you could use 1 teaspoon of garlic powder instead of fresh garlic.
  2. Scallions: Also referred to as spring onion or green onion. They have a mild deliciously spicy, peppery flavour. Don't have scallions? No worries, ½ a teaspoon of onion powder or 1 tablespoon of very finely chopped (or grated) onion will work too.
  3. Canned chopped tomatoes (very fine, preferably crushed)- However fresh tomatoes, can also be used if you prefer.
    • To crush fresh tomatoes, first remove the core from the top. Then, make a cross on the bottom of the tomato and briefly plunge it into boiling water for 15 seconds.
    • Next, transfer the tomato to a bowl of ice water to stop the cooking process and make it easier to handle. This technique enables the skins to slip off effortlessly.
    • Then  put them in your food processor. Don’t pulverize them completely – you want your mixture to be chunky, not completely saucy
  4. Tomato concentrate: Tomato concentrate (tomato paste) intensifies the tangy flavor in this quick tomato bread, but it is not necessary to include it.
    • If you want to leave it out, you can simply omit it from the recipe or substitute it with an equal amount of tomato puree, or even tomato sauce.
    • Keep in mind that the bread may have a slightly different taste and texture without the concentrate, but it will still be delicious.

Nutrition

Serving: 1slice | Calories: 201kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 0.4mg | Sodium: 182mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Calcium: 47mg | Iron: 2mg
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