Tomato Bread

Adapted from Green Market Baking Book © 2011 by Laura C. Martin, Sterling Publishing Co., Inc. Recipe by Amy Besa and Romy Dorotan

[My alterations in italics]

1/2 Cup Sun-Dried Tomatoes, Chopped

1 15-Ounce Can (1 3/4 Cups) Tomato Sauce

4 Cups Bread Flour, Plus additional as needed

2 Tablespoons Active Dry Yeast

1 1/2 Teaspoons Salt

4 Tablespoons Olive Oil, Plus Additional for Bowl

To make the dough

First, soak the sun-dried tomato pieces in just enough hot water to cover, for about 15 minutes, until softened.

1. Mix the yeast with the tomato sauce and let the mixture stand about 5 minutes, or until it starts to bubble.

2. In the bowl of a standing electric mixer fitted with the paddle attachment, combine half the bread flour with the tomato mixture and salt, and mix to form a smooth batter. Blend in the olive oil.

3. Change the mixer attachment to the dough hook. With the hook in motion, add the soaked sun-dried tomatoes along with the remaining bread flour, 1/2 cup at a time, until the dough forms into a rough mass that easily pulls away from the sides of the bowl.

To make a loaf

1. Transfer the dough to a large, lightly oiled bowl and cover it with plastic wrap. Place the covered bowl in a warm, draft-free spot and let it rise about 1 hour, or until doubled in bulk.

2. Butter a 9 × 5-inch loaf pan.

3. On a floured surface, roll the dough into a log that fits the pan. Place the dough into the pan and cover it with lightly oiled plastic wrap. Let it rise until the dough reaches a half inch over the top of the pan (about 1 hour).

4. Preheat the oven to 400°F.

5. Bake for 35 minutes. If it appears to be browning too quickly after 20 minutes, place a foil tent over the top to prevent it from burning. Remove the bread from the pan and cool on a wire rack. Serve warm or at room temperature.

Makes 1 Loaf

©Hannah Kaminsky http://www.bittersweetblog.com