Tomato Bread, page 346, June 29, 2017

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.)

854693000102-mutti-double-concentrated-tomato-paste-in-tube.jpg1/2 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 cueae59e68-092c-4053-8558-7f435da98265_1.cebd291101106a824433ed896ace135e.jpegp, 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.

IMG_7526[1041].jpg

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.

Sourdough Tomato Bread with Feta, page 295, August 10, 2015

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.

IMG_4591This 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.