Tomato bread
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Tomato bread
  Bread  
Last updated 6/12/2012 1:26:58 AM. Recipe ID 61634. Report a problem with this recipe.
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      Title: Tomato bread
 Categories: Sun-dried, Breads
      Yield: 1 Servings
 
           -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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Recipe ID 61634 (Apr 03, 2005)

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