Today I am making Tomato-Basil Bread from 
Hello! 365 Tomato Recipes: Best Tomato Cookbook Ever For Beginners, the yeast version from page 32.  (
This is basically the same recipe.)  We're out of parmesan cheese, so I substituted 
Manchego which is dry enough to grate and has a similarly sharp taste.  Already the dough is a very pretty salmon-pink, currently rising in a bowl set inside a bowl of warm water to help maintain temperature.
EDIT 11/2/25 -- Bread punched down and set for second rise.
EDIT 11/2/25 -- Bread in oven.
EDIT 11/2/25 -- It's done!  :D  This is better than the earlier quickbread I tried.  When baked, it is a bright, true salmon color thanks to the tomato sauce.  The outside is crusty, the inside is springy and chewy, with a mild tomato flavor and herbal hints.  If I make it again, I want to try the 
Little Italy Pizza Seasoning instead of plain crushed red pepper.  The loaf is small and round, yielding oval slices.  That's too small for grilled cheese sandwiches but would probably work for Bulgarian breakfast bread.