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    You are in: Home / Community Forums / Breads & Baking / I'm not one......
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    I'm not one......

    Happy Harry #2
    Mon Jul 23, 2012 2:28 pm
    Food.com Groupie
    a baker, that is......so I come to you folks. I would like to combine both fresh zucchini and fresh eating tomatoes in making a bread. I'm concerned if I just put in a bit of tomato, it will not be tasted but if I put in too much the bread will be dense and soggy. Suggestions please.
    duonyte
    Mon Jul 23, 2012 2:44 pm
    Forum Host
    Are you looking to make a quick bread or a yeast bread?

    Either way, using tomato juice instead of water might be a way to bring in the tomato-ey element you want without changing the basic structure of a recipe you might have in mind.
    Happy Harry #2
    Mon Jul 23, 2012 2:54 pm
    Food.com Groupie
    Thanks but I'm looking to use some garden fresh tomatoes that have wonderful flavor.
    duonyte
    Mon Jul 23, 2012 3:16 pm
    Forum Host
    You could puree them and use them as part of the liquid - water them down some so that the batter is the right consistency, but I would do that.

    I know I made a tomato bread that used pureed tomatoes just like that, but it was just tomato without any zucchini. I guess some zucchini could have been added. I don't really know where the recipe is, but I'll check some of my old cookbooks - pre-Zaar day!
    Donna M.
    Mon Jul 23, 2012 3:45 pm
    Forum Host
    I agree with duonyte--I'd puree them and use in place of the liquid. I would, however, not use water at all. Tomatoes are mostly water anyway, so if the dough needs a bit more moisture I would just add more puree to pull out the most tomato flavor. Are you going to use herbs, too? Sounds like a really yummy bread is about to happen!
    adopt a greyhound
    Sat Jul 28, 2012 11:56 am
    Food.com Groupie
    I haven't tried but found this one, it may help.

    Savory Zucchini Bread with Roasted Tomatoes and Parmesan

    The inspiration for this recipe is the savory "cakes" served in France as part of the apéro (pre-dinner drinks and snacks). The first time I made it, I used roasted tomatoes and black olives, but wanted to adapt it to make use of the overabundance of zucchini in gardens and markets at the end of summer. The results are a delicious departure from sweet, muffin-like zucchini breads.

    Prep: 20 minutes
    Yield: 2 large loaves or 4 small loaves

    2 1/2 cups all-purpose flour
    2 1/2 teaspoons baking powder
    5 ounces Parmesan or other hard cheese, grated
    1/2 teaspoon salt
    1/2 teaspoon pepper
    5 large eggs
    1 cup dry white wine
    1/2 cup olive oil
    2 cups shredded zucchini
    1 cup roasted Roma tomatoes, cut into bite-sized pieces
    1/4 cup grated shallot or onion
    2 tablespoons minced fresh rosemary (or other fresh herbs of your choice)

    Preheat oven to 400°. Grease 2 loaf pans or 4 mini loaf pans. In a large bowl, whisk together the flour, baking powder, cheese, salt and pepper. In another medium bowl, lightly beat the eggs with the wine and olive oil. Make a well in the center of the dry ingredients and pour the egg/wine mixture in. Slowly mix the dry ingredients into the wet until fully incorporated; do not over-mix. Lumps are fine. Fold in the vegetables and rosemary. Divide the batter evenly among the pans and bake until the top is golden and crusty and a toothpick inserted in the center comes out clean, about 45-50 minutes for small loaves and an hour for large loaves (please note that I didn't make large loaves so I can't vouch for the timing- keep an eye on them and test to be sure).
    duonyte
    Sat Jul 28, 2012 12:36 pm
    Forum Host
    Wow, that sounds good.
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