Tomato Bread

* Exported from MasterCook *

TOMATO BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sun-Dried Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Maria Arico-CWJS00A
1 cl Garlic
2 tb Onion -- finely chopped
1 tb Oil from tomatoes
2 1/2 ts Active dry yeast or
1 sm Cake Fresh Yeast
1/4 c Warm Water
1 c Water -- room temperature
1/2 c Oil-packed sun-dried tomato
-coarsely
3 3/4 c Unbleached A-P flour
2 ts Salt
1 Egg white

Lightly saute the garlic and onion in the oil; let
cool to room temperature. Stir the yeast into the warm
water in a large bowl; let stand until creamy, abaoaut
10 minutes. Stir in the other cup of water and the
garlic and onion with the oil, then stir in the
tomatoes. Mix the flour and salt and stir 1 cup at a
time into the yeast mixture. Knead on a lightly
floured surface, sprinkling with 2 to 3 tablespoons
additional flour as needed, until the dough is soft,
velvety and slightly moist, 8 to 10 minutes. IN
PROCESSOR-Stir the yeast in 1/4 c warm water in a
small bowl; lete stand until creamy, about 10 minutes.
Place the flour and salt in a processor fitted with
the steel blade or dough blade and process briefly to
sift. Place the garlic and onion with the oil and the
tomatoes on top of the flour. With the machine
running, pour the dissolved yeast and the 1 cup of
water through the feed tube as quickly as the flour
can absorb it. Process until the dough comes together.
Process 30 seconds longer to knead. The dough will be
velvety, elastic and salmon colored. Finish kneading
briefly by hand on a floured surface, it you want. 1st
rise-Place the dough in a lightly oiled bowl, cover
with plastic wrap and let rise until doubled, about 1
hour. Shaping and Second Rice-Punch the dough down on
a lightly floured surface and knead briefly. Shape the
dough into a ball. Place on a lightly oiled baking
sheete or a peel sprinkled with flour; coveer with a
towel and let rise until doubled, about 45 to 55
minutes. Baking-Heat oven to 425. If using a baking
stone, turn the oven on 30 minutes before baking and
sprinkle the stone with cornmeal just before sliding
the loaf onto it. Make 3 parallet slashed on the top
of the loaf with a razor. Brush the top with the egg
white. Bake 10 minutes, spraying 3 times with water.
Reduce the heat to 375~ and bake 25 to 30 minutes
longer. Cool completely on a rack. (wrv)



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