Savory dried-tomato bread

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Head Chef
Oct 24, 2004

3-3/4 to 4-1/4 cups bread flour
1 package active dry yeast
1-1/4 cups water
1 teaspoon salt
1/2 cup oil-packed dried tomatoes
2 tablespoons finely chopped onion
1 clove garlic, minced
1 slightly beaten egg white


1. Drain tomatoes, reserving 1 tablespon oil. Coarsely chop tomatoes. Set tomatoes and oil aside. Grease a baking sheet. Set aside.
*Note: To make a braided loaf, prepare the recipe as directed, except use all the dough for one loaf. Divide into thirds in step 5. Then, roll out to form 16-inch ropes. Braid the ropes, tucking ends under. Gently stretch to form a 12-inch loaf. Bake as directed
2. In large bowl, combine 1-1/3 cups of the flour and the yeast. In a saucepan, heat reserved oil, water and salt until warm (120 degree F to 130 degree F). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in tomatoes, onion, garlic, and as much remaining flour as you can.
3. Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (1-1/4 to 1-1/2 hours).
4. Punch dough down. Cover and let rise until doubled (30 to 40 minutes).
5. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Shape each half into a round loaf. Place on prepared baking sheet and flatten slightly to 5-1/2 inches in diameter. Cover and let rise in a warm place until nearly doubled (about 40 minutes). Brush tops with egg white.
6. Bake in a 375 degree F oven for 40 to 45 minutes or until done. Cover loosely with foil during the last 10 to 20 minutes of baking to prevent overbrowning. Remove from pans; cool on wire racks. Makes 2 loaves.
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