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Tomato Bread

Tomato Bread recipe image
This Tomato Bread is a vibrant, savory loaf that brings the warmth of the Mediterranean to your kitchen. Infused with oil-packed sun-dried tomatoes, aromatic garlic, and onion, it features a beautiful salmon-pink hue and a velvety crumb. The dough is enriched with the flavorful oil from the tomatoes, creating a moist texture that pairs perfectly with soups, salads, or as a standalone snack. It&# 226;€™s an impressive yet approachable bake that showcases simple ingredients transformed into something extraordinary. Enjoy it fresh from the oven, perhaps with a drizzle of olive oil or a side of tomato soup.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 201.4
Dietary: Vegan
Description
This Tomato Bread is a vibrant, savory loaf that brings the warmth of the Mediterranean to your kitchen. Infused with oil-packed sun-dried tomatoes, aromatic garlic, and onion, it features a beautiful salmon-pink hue and a velvety crumb. The dough is enriched with the flavorful oil from the tomatoes, creating a moist texture that pairs perfectly with soups, salads, or as a standalone snack. It's an impressive yet approachable bake that showcases simple ingredients transformed into something extraordinary.
Ingredients
  • 1 cloves Garlic
  • 2 tablespoon Onion; finely chopped
  • 1 tablespoon Oil from tomatoes
  • 2 1/2 teaspoon Active dry yeast or
  • 1 small Cake Fresh Yeast
  • 1/4 cup Warm Water
  • 1 cup Water; room temperature
  • 1/2 cup Oil-packed sun-dried tomato;
  • 3 3/4 cups Unbleached All-Purpose Flour
  • 2 teaspoons Salt
Directions
  1. 1
    Finely chop the garlic and onion.
  2. 2
    In a small skillet, lightly sauté the garlic and onion in the tomato oil over medium heat until softened and fragrant, about 3-5 minutes.
  3. 3
    Remove from heat and let the mixture cool to room temperature.
  4. 4
    In a large bowl, stir the active dry yeast into the 1/4 cup warm water. Let stand until creamy and foamy, about 10 minutes.
  5. 5
    Stir in the cooled garlic-onion mixture, the oil-packed sun-dried tomatoes, and the 1 cup of room-temperature water.
  6. 6
    In a separate large bowl, whisk together the flour and salt.
  7. 7
    Gradually stir the flour mixture into the yeast mixture, one cup at a time, until a shaggy dough forms.
  8. 8
    Turn the dough out onto a lightly floured surface.
  9. 9
    Knead the dough for 8 to 10 minutes, sprinkling with additional flour as needed, until it becomes soft, velvety, elastic, and slightly moist.
  10. 10
    Place the dough in a lightly oiled bowl, turning to coat.
  11. 11
    Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
  12. 12
    Punch the dough down on a lightly floured surface and knead briefly to release air.
  13. 13
    Shape the dough into a round loaf.
  14. 14
    Place the loaf on a lightly oiled baking sheet or a peel sprinkled with flour or cornmeal.
  15. 15
    Cover with a clean towel and let rise until doubled, about 45 to 55 minutes.
  16. 16
    Preheat the oven to 425°F (218°C). If using a baking stone, heat it for at least 30 minutes before baking.
  17. 17
    Transfer the loaf to the hot baking stone or sheet.
  18. 18
    Bake for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
  19. 19
    Remove from oven and let cool on a wire rack before slicing.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 201.4kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 34.3mg2%
Total Carbohydrate 43.8g15%
Dietary Fiber 2.3g10%
Sugars 2.0g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled bread in a paper bag or wrapped in a kitchen towel at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Slice before freezing for easy toasting.

Variations: You can substitute fresh chopped tomatoes for the sun-dried ones, but reduce the water in the recipe slightly to account for the extra moisture. Adding fresh herbs like rosemary or thyme complements the tomato flavor beautifully.

Baking Tip: For a crispier crust, place a pan of hot water in the bottom of the oven while baking to create steam. This helps the crust crackle and brown evenly.

Ingredient Note: Ensure your water is lukewarm (about 105-110°F) when activating the yeast. Water that is too hot will kill the yeast, while water that is too cold will not activate it properly.

Keywords: tomato bread, sun-dried tomato, garlic bread, savory bread, yeast dough, vegan bread, homemade bread, baking, artisan bread, onion bread, quick bread, gluten free, vegetarian, loaf, rosemary, olive oil, dinner bread, appetizer, side dish, yeast, kneading
Read it online: https://www.chefs-mate.com/recipe/tomato-bread/