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Zesty Tomato Bread

What to do with all those tomatoes?!!!  We had bowls of split cherry tomatoes and tomatoes with other blemishes that I just couldn’t throw out.  Then I found a recipe for tomato bread at work (Cardiac Rehab at Mercy Medical Center) and have had a lot of fun adapting it to what we have on hand and trying out new herb combinations.  Here is the basic recipe followed by my adaptations.  The original calls for making the entire bread in a food processor.  I didn’t use ours (it’s pretty old..) and I enjoy making bread with a modified traditional method (ie I use a mixer and enjoy forming my own loaves..) Enjoy!  Joni

Zesty Tomato Bread

1 package active dry yeast 

1/4 cup very warm water

3/4 cup pureed fresh or crushed canned tomatoes

4 cloves garlic, peeled

1 Tbsp sugar (or honey)

1/2 tsp salt

1/2 tsp each dried basil, oregano, and parsley, crumbled

2 Tbsp olive oil

2 3/ cups flour

1. Disolve yeast in water in a small bowl until creamy, about 5 minutes.

2.  In the workbowl of a food processor, combine tomato, garlic, sugar, salt, basil, oregano, parsley and oil.  Whirl until smooth.  Add yeast mixture and flour, process until dough forms a ball.  Transfer dough to lightly oiled bowl and cover. Let rise until doubled in bulk, about 45 minutes.

4. Preheat oven to 350 degrees.  Bake until bottom sounds hollow when tapped, about 40 minutes.  Cool.  Yield: 10 servings.

Nutrition Info: per serving:

Calories: 165  Fat  3.1 g.  saturated fat  0.4 g  cholesterol 0   sodium 183 mg

Experiment 1:

First I blended all my tomatoes, which was about 4 cups of puree, to that I added 1/2 cup of garlic cloves.  Then I used:

2 cups of tomato/garlic puree

1/2 cup each fresh basil, oregano and parsley (including the root of the small new parsley)

1/2 cup water

1 Tbsp yeast

1 Tbsp honey

1/4 cup olive oil

2 heaping Tbsp gluten flour (gluten flour improves the texture of whole grain breads)

3 cups whole wheat flour

1/2 cup pumpernickel rye flour

2 1/2 cups white flour (whatever amount needed to get a nice soft dough)

My method:

Soften yeast in warm water and honey.

Add to tomato puree, oil and blend.  Slowly add gluten flour and rye and whole wheat flour.  Add white flour until a soft dough forms.  Knead 10 minutes in mixer. Allow to rise and bake as above.

Experiment 2:

2 cups of tomato garlic puree

1-12″ stem of fresh rosemary, adding only the ‘leaves’ to the batter (you may want to add more)

1/2 cup warm water

1 Tbsp yeast

1 Tbsp honey

2 heaping Tbsp gluten flour

2 cups whole wheat flour

3+ cups white flour

Same method as above.  I made some of these into rolls, which would be nice for the Fall holidays, some into loaves for sandwiches.

The combinations for herbs is limitless – just keep the liquid and dry ingredients in porportion.

Garlic

On equal footing with peppers as a “be all that you can be” veggie, garlic is essential to civilization as we know it, or at least as it should be. There are two main types of true garlic: Softneck and hardneck.  “Elephant garlic”, is actually a leek, and although large and easy to peel, it has little of the wonderful robust flavor of true garlics. The softnecks store better than hardnecks, and offer a variety of flavors and pungencies. Many types make superior roasting heads. Hardnecks often have larger individual cloves, and offer a greater variety of flavors, but don’t store quite so well. Cooked, the flavor differences are less pronounced.  Raw, you will find the greatest differences in dishes such as pesto, hummus, and salad dressings.  Roasted garlic can be used as a canapé spread, in garlic mashed potatoes, and mixed into cooked veggies.  Garlic is also an effective vampire repellant.

 
 
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Linnea Marie Farms
Jim & Joni Leet, Proprietors
149 Crystal Springs Lane
Roseburg, OR 97471

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