Tomato Bread
A delicious sandwich bread for that special lunch. The soft interior is lush and flavorful with a crispy crust that would make any sandwich a star.
Ingredients
Night Before :
- 1 cup bread flour
- 1/2 cup room temp water
- 1/4 teaspoon instant yeast
Day of:
- 6 roasted tomatoes
- 3 cups bread flour
- 1/2 cup dark rye flour
- 1/2 cup semolina
- 1 tablespoon sugar
- 2 tablespoon olive oil
- 1 1/4 teaspoon salt
- 3/4 cup lukewarm water
- 1 1/2 teaspoon instant yeast
Method
IThe night before you make this bread mix together all the " Night before " ingredients together till smooth in a bowl. Cover with plastic wrap and leave on the counter for 12 to 16 hours. In the morning place this mixture into a large bowl. Add in the 3/4 cup water. olive oil, rye flour, semolina, sugar and instant yeast. Mix all together with a wooden spoon till smooth. Allow to rest uncovered for 10 minutes.
Add in one cup of flour, salt and 3/4 of the roasted tomatoes into the mixture. Mix till smooth. Now, pour out onto a well floured surface.
Begin to knead, slowly adding more flour. Knead for 10 minutes. After kneading add in the rest of the roasted tomatoes.
Using your hands squeeze in the tomatoes. Sprinkle just a little flour on top to soak up some of the liquid from the roasted tomatoes. Knead till smooth.
Add a little olive oil to a bowl and place the dough into the bowl. Turn the dough over a few times to very lightly coat all sides of the dough. Cover with plastic wrap and allow to rise till double, about 1 hour.
Pour out dough onto a flat surface and cut in half to make two loaves.
Flatten each piece of dough to remove the gas. Roll up and pinch the seam closed with your fingers. Shape into a tube. Place onto a piece of parchment paper sprinkled with cornmeal. Cover with plastic wrap and allow to rest till double, about 45 minutes. Afterwards, sprinkle a little bread flour on top and slash the tops of each loaf with a sharp knife. Place into a preheated 400 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove and cool on a wire rack.
