{"id":7724,"date":"2019-09-21T21:07:55","date_gmt":"2019-09-22T04:07:55","guid":{"rendered":"http:\/\/www.therowdybaker.com\/?p=7724"},"modified":"2019-09-21T22:24:36","modified_gmt":"2019-09-22T05:24:36","slug":"tomato-soup-and-sandwich-bread","status":"publish","type":"post","link":"http:\/\/www.therowdybaker.com\/?p=7724","title":{"rendered":"Tomato “Soup and Sandwich” Bread"},"content":{"rendered":"

\"\"Tomato soup with a crisp, buttery grilled cheese sandwich has always been one of my favorite lunch combinations. True comfort food; a staple of the 60s. As strange as this may sound, I rolled the two flavors into one light, fluffy, killer loaf of bread. It’s tasty eaten plain, incredible toasted, and absolutely over the top when it’s grilled, with even more<\/em> cheese. (After all, fall is here and big sweaters are back. Eat the cheese and pull the sweater down a little more. No one will notice, and I won’t tell.)<\/p>\n

The tomato flavor is distinct, yet subtle. I experimented, using tomato soup (reconstituted from condensed) in one batch and spicy tomato vegetable juice in the other. The vegetable juice won the taste test hands down. I didn’t detect any heat from the spicy juice, but surprisingly it had more tomato tang than the soup.<\/p>\n

Butter and sharp cheddar cheese add another layer of flavor. I used lots of grated cheese in this bread, but it was even better when I added some chopped chunks to the dough to create little gooey pockets. (Optional, of course.)<\/p>\n

It’s so simple to make, it really is! And apparently the acid in the tomato juice gives it that fluffy, even texture\u2014something that’s important in a sandwich bread. Wow, it slices up nicely.<\/p>\n

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Tomato Soup and Sandwich Bread<\/div>\n
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Author: The Rowdy Baker<\/span><\/div>\n
Makes one large loaf of tomato-cheese goodness.<\/div>\n
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Ingredients<\/div>\n