Tomato Bread

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.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Advanced

Servings: 4

Calories: 201

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.

Directions

1
Finely chop the garlic and onion.
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
Remove from heat and let the mixture cool to room temperature.
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
Stir in the cooled garlic-onion mixture, the oil-packed sun-dried tomatoes, and the 1 cup of room-temperature water.
6
In a separate large bowl, whisk together the flour and salt.
7
Gradually stir the flour mixture into the yeast mixture, one cup at a time, until a shaggy dough forms.
8
Turn the dough out onto a lightly floured surface.
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
Place the dough in a lightly oiled bowl, turning to coat.
11
Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
12
Punch the dough down on a lightly floured surface and knead briefly to release air.
13
Shape the dough into a round loaf.
14
Place the loaf on a lightly oiled baking sheet or a peel sprinkled with flour or cornmeal.
15
Cover with a clean towel and let rise until doubled, about 45 to 55 minutes.
16
Preheat the oven to 425°F (218°C). If using a baking stone, heat it for at least 30 minutes before baking.
17
Transfer the loaf to the hot baking stone or sheet.
18
Bake for 20 to 25 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
19
Remove from oven and let cool on a wire rack before slicing.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 201kcal

% Daily Value *
Total Fat 0.8 gg2%
Saturated Fat 0.1 gg1%
Cholesterol 0 mgmg0%
Sodium 34 mgmg2%
Total Carbohydrate 44 gg15%
Dietary Fiber 2 gg8%
Sugars 2 gg
Protein 6 gg12%

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

Read it online: https://www.chefs-mate.com/recipe/tomato-bread/