GeckoFood's Journal: Tomato Bread Revisted

All right, I got fussed at for not posting the recipe on this one, so I will do it now. Are you happy now? ;-)

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FRESH TOMATO BREAD

To soften the yeast, in a small container combine

1/4 cup warm water
1 scant tablespoon (or 1 packet) active dry yeast

In a medium-sized mixing bowl, combine

1 cup fresh tomato juice
1 tablespoon finely chopped fresh Italian parsley
1 tablespoon finely chopped fresh oregano
2 tablespoons sugar
2 tablespoons oil
1 teaspoon salt
1 egg yolk
softened yeast mixture
2 cups unbleached all-purpose four or bread flour

Beat well. To make a soft dough gradually add

1 to 1 1/2 cups unbleached all-purpose flour or bread flour

Turn out on a floured work surface and knead until smooth. Place in a well-greased bowl, turning once to grease the top. Cover and let rise in a warm place for 45 to 60 minutes. Knead dough down in bowl and divide in half. Roll each half to a long loaf, about 12 inches. Place loaves in well-greased baguette pans. Cover and let rise until almost doubled, about 30 minutes. Brush tops of loaves with a mixture of

1 egg white
1 teaspoon water

Slash tops of loaves down the center with a sharp knife. Bake in a preheated 375 degree F oven for 35 - 40 minutes. Turn out on racks to cool. Makes 2 loaves.

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This recipe is from The Wooden Spoon Bread Book by Marilyn Moore.

Some general notes in working with this recipe:

1. You can use canned/bottled tomato juice if that is what you have. However, keep in mind the salt content - you should consider reducing or eliminating the additional salt called for by the recipe.

2. If you use ground oregano instead of fresh, reduce the amount or it will overpower the flavor of the tomato.

3. I hate putting egg yolks in bread - I think it effects the flavor in bad ways. So, I use an egg white for the binding properties and I toss the yolk. It works.

Happy?! Of course not!!

[bethanie]

Now when you gonna come over here and bake it for me?!

;-)

Just kidding. Actually, this looks easy enough. Thank you *very* much for sharing!

Now that I know it works, I'll fuss at you a lot more often! :-D

....Bethanie....

off the hook

[rdewald]

Thanks. You are officially forgiven for not posting it before. :-) I'll make it once the weather cools off and let you know.

Re:off the hook

[bethanie]

Awwww, Richard. You're being too damn soft on him!!

We *gotta* flog him with guilt over his past transgressions, so that he feels like he *owes* us at least THIS recipe, and ANOTHER one to make up for the inconvenience we've gone through having to wait for it!!

And then we remind him at every opportunity about his "habit" of talking about things he's made while cruelly depriving us of the recipes!!

Didn't you go to chick school, man?!

....Bethanie....