Tomato Bread
10 ingredients
1 steps
Ingredients
- 1 Clove garlic, minced, lightly sauted with
- 2 Tablespoons minced onion
- 1 Tablespoon oil from the sun dried tomatoes
- 1 Package yeast
- 1/4 cup lukewarm water
- 1 Cup water at room temperature
- 1/3 to 1/2 cup coarsely chopped sun dried tomatoes
- 3 1/2 cups flour
- 2 teaspoons salt
- 1 egg white, beaten
Directions
-
1{"0":"Stir the yeast into the warm water ~ let stand 10 minutes","1":"Using the paddle, stir 1-cup water and the garlic & onion with the oil, and then stir in the tomatoes.","2":"Stir in the flour and salt","3":"Change to dough hook and knead until soft, velvety, and elastic, about 3 minutes. The tomatoes will be distinct chunks.","5":"First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, 1 hour.","7":"Shaping & Second Rise: Punch the dough down on a lightly floured surface and knead briefly. Shape the dough into a ball. Place on a lightly oiled baking sheet or a peel sprinkled with flour, cover with a towel. Let rise until doubled ~ 45 to 55 minutes.","9":"Baking: Heat the oven to 425* If using a baking stone, place it in the oven 30 minutes before baking and sprinkle the stone w\/cornmeal just before sliding the loaf onto it.","11":"Make 3 parallel slashes with a razor. Brush the top of the loaf with egg white. Bake 10 minutes, spraying 3x with water (or place a pan of water in the over 15 minutes before baking.)","13":"Reduce heat to 375 and bake 25 - 30 minutes longer. Cool on a rack."}
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