Best 3 Tomato Dill Bread Recipes

In this article, we will be exploring the tantalizing flavors and techniques behind cooking "tomato dill bread". Whether you're a seasoned baker seeking to expand your repertoire or a beginner keen to master a new culinary creation, you'll find guidance and inspiration as we delve into the art of crafting this savory treat. From selecting the freshest ingredients to discovering the perfect balance of flavors, we'll guide you through the process of creating a delectable tomato dill bread that will delight your senses and impress your loved ones. So, let's embark on this culinary journey and uncover the secrets behind this delectable bread, one step at a time.

Check out the recipes below so you can choose the best recipe for yourself!

TOMATO CHEDDAR DILL BREAD

Tomato Cheddar Dill Bread image

This is a quick bread with a beautiful color and tangy taste, eaten at breakfast, lunch or dinner. I love it toasted with a poached egg on top.

Provided by Geema

Categories Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1 cup grated cheddar cheese
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup canned tomato, pureed
1/2 cup onion, minced
1/4 cup fresh dill, minced
1/4 cup butter, melted and cooled
2 eggs

Steps:

Preheat the oven to 375.
In a large bowl, combine the flour, cheese, baking powder, salt and baking soda.
In another bowl, mix the tomato puree, onion, dill, butter and eggs.
Add the wet ingredients to the dry ingredients and stir just until combined.
Pour the batter into a well greased loaf pan and bake until bread is nicely browned and a tooth pick inserted into the center comes out clean -- 50-55 minutes.
Turn the bread out onto a wire rack to cool before slicing.

SMOKED SALMON ON GRILLED SEVEN GRAIN BREAD WITH TOMATO AND DILL

Smoked Salmon on Grilled Seven Grain Bread with Tomato and Dill image

Provided by Bobby Flay

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 loaf seven grain bread, sliced on diagonal into 1/4-inch thick slices
Canola oil, to brush bread
Salt and freshly ground black pepper
Extra-virgin olive oil, for drizzling
Dijon Mustard, for spreading and drizzling
Honey, for spreading and drizzling
2 to 3 heirloom tomatoes, thinly sliced
8 ounces smoked salmon, sliced paper thin
1 tablespoon chopped fresh dill
Juice of 1 lemon
Dill fronds, for garnish

Steps:

Preheat a grill pan over high heat. Brush the bread with canola oil, salt and pepper. Grill the bread until slightly charred on each side, about 30 seconds per side. Remove the bread to a cutting board and drizzle with olive oil and season with salt and pepper. Combine honey and mustard in a small bowl.
Schmear the bread with honey mustard and put sliced tomato on each slice of bread. Drizzle with honey mustard and top with a few slices of smoked salmon. Add another drizzle of honey mustard and top with black pepper and a sprig of dill. Whisk together a few tablespoons of lemon juice and a few tablespoons of the extra-virgin olive oil and drizzle over the tops. Garnish with dill fronds.
Per Serving (based on a 4-serving yield): Calories 521; Total Fat 16 grams; Saturated Fat 2 grams; Protein 20 grams; Total Carbohydrate 75 grams; Sugar: 23 grams; Fiber 7 grams; Cholesterol 13 milligrams; Sodium 1325 milligrams

TOMATO DILL BREAD

Tomato Dill Bread image

Delicately flavored with various herbs, this bread disappears fast at our home here in the beautiful Wallowa Mountains of Oregon. It also makes great sandwiches.

Provided by Taste of Home

Time 1h5m

Yield 2 loaves.

Number Of Ingredients 11

Ingredients

1 package (1/4 ounce) active dry yeast
2 tablespoon sugar
1/2 cup warm water (110° to 115°)
1-1/2 cups chopped peeled tomatoes
2 tablespoons vegetable oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1 tablespoon minced fresh oregano
2 teaspoons salt
3-1/2 to 4-1/2 cups all-purpose flour
3 tablespoons butter, melted

Steps:

In a large bowl, dissolve yeast and sugar in water; set aside. In a blender or food processor, puree tomatoes with oil, parsley, dill, oregano and salt. Add to yeast mixture. Add enough flour to make a smooth 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 down and divide in half; shape into loaves. Place into two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour., Bake at 400° for 15 minutes. Reduce heat to 350°; bake for 25 minutes longer or until done. Brush with melted butter.

Nutrition Facts : Calories 72 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 160mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

Choose ripe tomatoes: Use fresh, ripe tomatoes for the best flavor. If you can't find ripe tomatoes, you can use canned tomatoes instead.
Use fresh dill: Fresh dill adds a delicious flavor to the bread. If you don't have fresh dill, you can use dried dill instead, but it won't be as flavorful.
Don't overmix the dough: Overmixing the dough will make the bread tough. Mix the dough just until it comes together.
Let the dough rise in a warm place: The dough should rise in a warm place until it has doubled in size. This will take about 1 hour.
Bake the bread until it is golden brown: Bake the bread at 375 degrees Fahrenheit for about 30 minutes, or until it is golden brown. You can check if the bread is done by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done.

Conclusion:

Tomato dill bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up fresh tomatoes and dill. The bread is light and fluffy, with a slightly tangy flavor from the tomatoes and dill. It is perfect for sandwiches, toast, or just eating on its own.