I have always been a tomato fan, and ate them like apples when I was little. This recipe looks intriguing and thought it would be a nice summer-time loaf. My mouth is already watering thinking of cheese or bacon and avocado sandwiches, or even croutons made using this bread.
This is a loaf that can be made using the machine’s delay timer, but I am opting to make it using the basic program. I am also making a couple changes to the recipe, because it calls for a small amount of whole wheat flour which I don’t eat, and the oil-packed sun-dried tomatoes I have on hand contain garlic and herbs. (I think the garlic and herbs will only add to the loaf, so I am unworried about that change. I know that whole wheat flour is slightly lower in protein than bread flour, so I hope that substitution in this small an amount won’t negatively affect the finished product. In the recipe below, I will list what I put in the pan, with the actual recipe ingredients in parentheses.
I put the ingredients into my bread machine in the following order:
3 tablespoons imported Italian tomato paste (the cookbook states that you can use standard canned tomato paste if the Italian is unavailable, but that the Italian can sometimes be found “stashed at the deli counter.” I found mine online.)
1/2 cup chopped oil-packed sun-dried tomatoes, with their oil (Here is where I used tomatoes with garlic and herbs. I also realized, as I am typing this, that the recipe calls for 1/3 cup, not 1/2 cup. Hmmm, I really need to get my act together here.)
1 1/4 cups water
1 1/2 teaspoons salt
3 1/4 cups bread flour (Here, the recipe calls for 2 3/4 cups bread flour and 1/2 cup whole wheat flour)
1 1/2 tablespoons gluten
2 teaspoons SAF yeast.
I then set my crust on medium and started the “Basic” cycle on my bread machine.
Well then, I just snuck a peek at the dough and it is a lovely red color and smells like tomato soup. Let’s just hope my changes (and accidents) don’t cause any problems.
As you can see from the photo, this loaf is intensely red. The tomato flavor is just as intense as the color (good if, like me, you love tomatoes.) I do wonder if it would have been a little milder had I got the amount for the sun-dried tomatoes correct. The bread is moist and delicious with a crunchy crust and bright bites of sun-dried tomato throughout.
Just a note, and I know this will seem trivial based on the fact that I got the measurement wrong anyway, but the “with their oil” direction regarding those tomatoes drove me a little nuts. How much oil from the jar was I supposed to include? Did this just mean I was supposed to NOT rinse the tomatoes, but forgo purposefully including the oil from the jar? Should I have made sure to get a lot of oil? I spooned tomatoes and oil into my measuring cup, but was unsure if I had the proportions correct. As with most bread I bake, as long as it tastes good, which this does, I am calling it a win.