Roasted Tomato Bread

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My last post was about roasted tomatoes, and this bread was where that particular batch ended up.  This bread is yeasted, and by no means a quick one.  But I promise if you have the patience, it’s worth it!  I had made this bread once before but kind of threw it all together and didn’t write out any of my measurements.  Somehow this second time around I managed to double the flour and it became GIGANTIC.

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I really wish I had put something to scale in that picture, but that cutting board is a foot long if that gives any sort of indication.  That being said, I highly suggest you halve this or divide it into two loaves.  This bread would make excellent garlic bread too.  We had it along side some gnocchi & pesto, and ripping and dipping the bread into the pesto was pretty delicious.  We’re lucky enough to have Earth Balance spread here (albeit at $8 a tub…) and toasted with butter was my favorite way to eat this bread.  It’s savory, salty, and tomatoey in the best kind of way.

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with pesto

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close up

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sliced

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tomatoey goodness

Ingredients:

one batch oven roasted tomatoes

five and three quarters – six cups flour, divided, + more, for dusting

one and a half cups warm water

three teaspoons salt

three teaspoons instant yeast

two teaspoons sugar

Directions:

1. In a small bowl, add the yeast.  Add the warm water, and stir.  Make sure the water is not too hot or it will kill the yeast!  Once you see bubbles rising, your yeast has proofed and is ready. Let sit about five minutes, or until bubbly.

2. In a medium bowl, combine three and a quarter cups flour, the salt, and the sugar. Pour the yeast mixture in, and stir until it becomes one mass.

3.  On a clean, floured surface, take the dough and begin to knead.  Add a little more flour at a time if it’s too sticky.  Knead for about five minutes.  When you press into the dough, the indent should press back out.  Place the dough into an oiled bowl and cover.  Put in a warm place to rise for one and a half to two hours, or until the dough has doubled in size.

*4. If timing with the tomatoes, put the tomatoes in the oven right after you finish Step Three.  They’ll have time to bake and cool before adding them to the bread.*

5.  Chop up your cooled, roasted tomatoes.

6.  After bread has risen, uncover and pour the tomatoes into the bowl.  Massage the tomatoes into the dough with your hands (this will be very sticky and very messy.)

7.  Slowly add remaining flour one half cup at a time and continue kneading until bread is no longer sticky and holds together.  The amount of flour you need may depend on how juicy your tomatoes are.  If you’ve added all the flour and the bread is still sticky, add more by the half cup until it is cohesive.

8.  Divide dough into two loaves (or a big giant one) and lay on an oiled baking sheet.  Preheat the oven to 450°F. Let the loaves rise for 30 – 40 minutes.  Before placing in the oven, dust the loaves with flour and cut half inch deep slits in the dough.  To get that crunchy crust, place a shallow pan in the bottom of the oven with water before placing your bread in.

9.  Place the bread in the oven and let bake for 30 – 40 minutes, or until golden brown.  If the bread begins to brown too quickly, place tin foil on top to ensure it cooks evenly.  Remove and let cool.  Enjoy!

source: this recipe is adapted from Inn at the Crossroads

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2 thoughts on “Roasted Tomato Bread

    • Hi Andria! Yeah, you could definitely use stewed tomatoes! I would drain a little bit of the water out or boil them on the stove for a few minutes to thicken it up before mixing it with the dough

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