Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Thursday, August 25, 2011

Tomato and Herb Yeast Bread

I have a great cookbook titled " Taste of Home the Market Fresh Cookbook" which   I turned to this week because I had some tomatoes that needed to be used soon and was delighted to see a huge selection of tomato recipes.   The one that inspired my recipe is "Tomato and Dill Bread".   I did tweak it a bit as I do not post a recipe until I have made it one or more times to iron out the kinks.   Anyway, the bread is scrumptious.  Give it a try and let me know what you think...

BTW:  I have nothing against using dill.   I will use it myself sometime in the future as this is a delicious bread.  My dill plant is just currently depleted.   I therefore replaced with chives and rosemary ( see my post for herb garden)  In addition, rather than all-purpose flour, I used bread flour and more oil.

Also, you will see that the flour requirement has about a one cup span.  This is because the moisture content will vary with the tomatoes.   It may  take more or less flour to get to the smooth dough ball stage.


Ingredients

1 package (1/4 ounce) active dry yeast
2 tablespoon honey
1/2 cup lukewarm water (110° to 115°)
1-1/2 cups peeled tomatoes
1/4 cup extra virgin olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chives
1 tablespoon minced fresh oregano
1 tablespoon minced fresh rosemary
2 teaspoons salt
3-1/2 to 4-1/2 cups bread flour
3 tablespoons butter, melted

Directions     ~ Yield 2 loaves ~

First, prep your herbs:   for the Parsley, oregano and rosemary pull the leaves off the stem and toss them in the bowl of a food processor.  For the chives, mince them.   Then, pour the olive oil over the herbs and pulse until the herbs are all minced.   (you do not want the stems - they will be tough when baked - as for the chives, they will not mince easily via the food processor.  The long strands will just keep spinning and only mince a bit)


 Next,  prepare a bowl of ice water and set aside.

Now, bring a large pot of water to a boil.   Gently drop your tomatoes into the boiling water and then turn the heat off.   Allow the tomatoes to "sauna" for 30 seconds or until you can see the skin wrinkling and peeling back.   At that time, remove the tomatoes from the hot water and immediately drop them into the ice water.  After a few minutes they will be cool enough to handle.



The skins will now be loose and easy to peel off.  

 
Remove excess seeds and then place the skinned tomatoes and salt over the herb mixture and pulse once or twice to puree. Just leave this mixture in the food processor and move on to preparing the yeast.



In a plastic measuring cup, add the lukewarm water and honey, then top with the yeast.  Using a plastic spoon, swirl the mixture and then set aside for the yeast to activate.   In about 5 minutes or so the top should look foamy.




Now, top the herb and tomato mixture with the foamy yeast and 3 cups of flour and pulse two times.  Then add additional flour in 1/2 cup increments and pulse a couple of times after each addition until you have a smooth dough ball.  The dough ball will still be still wet and will require some kneading on a floured surface.


Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


Punch down and divide in half; shape into loaves. Place into two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 1 hour.

When the dough is ready for baking, score down the middle with sharp knife or razor.  Then place in pre-heated oven and bake at 400° for 15 minutes, then reduce heat to 350°; bake for 25 minutes longer or until done (if the top is getting too dark, tent with a piece of foil).    Brush with melted butter as soon as you remove from the oven.




*** I opted to make one bread loaf and then I used the other half of the dough to shape into buns ***

Regarding buns:   Brush with melted butter before baking.   Bake at 375° for 20-25 minutes or until done.

Enjoy !!!

Link for the cookbook:

 

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