Friday, April 8, 2011

Tomato Bread

  • 1pkg. Yeast
  • ¼ cup warm water
  • 2 cup tomatoes (mash to pulp)
  • 2 Tbs. Sugar
  • 1-2 Tbs. Salt -Omit 1 Tsp if tomatoes are salted
  • 1 Tbs. Vegetable Oil
  • 5-6 ¼ cup all purpose flour
Mix Yeast and Water- let set while you mix rest of ingredients except the flour. Heat tomato mixture to lukewarm, add 2 cups flour mix in yeast then add flour, saving out about 1 cup. Flour counter or bread board if that is what you are using, Turn out the Dough. Let rest 10 minutes. Knead, adding flour as needed til dough is fairly smooth and not sticky. This takes 8-10 minutes. Place dough in oiled bowl, turn to grease top. Cover with plastic wrap and let rise till about double in size- punch down, let rest 5 minutes. Then shape into loaves. Let rise till about Double again. Bake at 400 degree's for about 30-25 minutes till nicely brown and loaves sound hallow when tapped.
Herbed Tomato Bread

I have been making this bread for years and have never found it in a cookbook. I sometimes use V-8 juice instead of tomatoes. Try adding herbs, such as parsley, oregano, thyme, garlic.

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