After all the loaves I baked over the past couple of weeks, I decided another sourdough was in order. I am imagining this bread served warm with melted garlic butter, or dipped in olive oil.
I took my sourdough starter out of the fridge last night to wake it up. I made my sponge and let it rest, covered, at room temperature until this evening when it was bubbly and active.
This recipe calls for “3/4 cup chopped canned tomatoes with ‘some’ liquid.” I really hate when something is vague like that. I know the ratio of liquid to dry ingredients in bread is so important, so I will try to keep an eye on the dough, adding more liquid or flour if necessary.
Into the bread machine pan, I placed 3/4 cup sourdough starter, the (partially) drained tomatoes, 2 tablespoons olive oil, 1/2 teaspoon salt, 3 cups bread flour, 2/3 cup crumbled feta and 1 1/4 teaspoon SAF yeast. This bread uses the basic cycle and dark crust settings on my bread machine.
The author mentions that you can substitute crumbled fresh goat cheese for the feta, if you prefer. Feta is too strong for some people so that can be a deciding factor. As far as health benefits, feta has slightly less saturated fat than soft goat cheese but twice the sodium.
Well, it looked fine while it was mixing, kneading and rising, so I didn’t add anything else to the dough. It rose beautifully and now I am just waiting for it to finish baking and hoping it won’t crater on me again. It smells lovely, I have always been a fan of tomatoes and feta, can’t wait to try this bread.
This is such a pretty loaf of bread. It is a lovely pale orange color and has small bits of tomato throughout. The smell is significantly more tomato than feta, but both flavors come through very well. Tender and slightly chewy with a crispy crust, this bread reminds me a bit of tomato soup in aroma and flavor. As such, I am guessing it would make an excellent toasted cheese sandwich. The only downside is that there isn’t much “sour” flavor from the sourdough. That is just a matter of personal taste, though. I suppose if I used an older starter, that had more time to ferment, I would have found a more powerful sour flavor.