Tomato Bread (Pane Al Pomodoro) |
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Prep Time: 40 Minutes Cook Time: 240 Minutes |
Ready In: 280 Minutes Servings: 12 |
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Use as many or as little tomatoes as you want. Ingredients:
1 garlic clove, minced |
2 tablespoons finely chopped onions |
1 tablespoon olive oil (or oil from the sun-dried tomatoes) |
2 1/2 teaspoons active dry yeast (18 g) |
1/4 cup warm water |
1 cup water, room temp |
1/2 cup coarsely chopped sun-dried tomato packed in oil |
3 3/4 cups unbleached all-purpose flour (500 g) |
2 teaspoons salt (10 g) |
1 egg white, beaten |
Directions:
1. Lightly sauté the garlic and onion in the oil; let cool to room temp stir the yeast into the warm water and let stand till 10 minute.
2. Stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
3. Mix the flour and salt and stir in 1 c at a time into the yeast mixture.
4. Knead on a floured surface until the dough is soft, velvety, and slightly moist (about 8 to 10 minutes) Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 hr or until doubled.
5. Punch the dough down on a floured surface and knead briefly.
6. Shape into a ball and place on a lightly oiled baking sheet sprinkled with flour, cover w/ a towel and let rise until doubled, about 1 hours.
7. Preheat oven to 425°F.
8. Make 3 parallel slashes on the top of the loaf and brush with egg white.
9. Bake 10 minutes, spraying 3 times (every 3 minutes) with water.
10. Turn heat down to 375°F and bake 25 to 30 minutes more.
11. Cool completely on a rack.
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