Prep 3 hrs
Cook 45 mins
"In the south of Italy, tomatoes are often dried in the hot sun. They are then preserved in oil, or hung up on strings in the kitchen." Recipe is from The Complete Mediterranean Cookbook by Clark and Farrow.
- 6 cups all-purpose flour
- 2 teaspoons salt
- 2 tablespoons sugar
- 1 (1/4 ounce) package active dry yeast
- 1 2⁄3-2 cups warm milk
- 1 tablespoon tomato paste
- 5 tablespoons oil from the jar sun-dried tomatoes
- 5 tablespoons extra virgin olive oil
- 3⁄4 cup drained sun-dried tomato, chopped
- 1 large onion, chopped
- Sift the flour, salt and sugar into a bowl, and make a well in the center. Mix the yeast with 2/3 cup of the warm milk and add to the flour.
- Mix the tomato paste into the remaining milk until evenly blended, then add to the flour with the tomato oil and olive oil.
- Gradually mix the flour into the liquid ingredients until you have a dough. Turn out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Return to the clean bowl, cover with a cloth and let rise in a warm place for about 2 hours.
- Punch down, and add the tomatoes and onion. Knead until evenly distributed through the dough. Shape into four loaves and place on a greased baking sheet. Cover with a dish towel and let rise again for about 45 minutes.
- Preheat the oven to 375 degrees F. Bake the bread for 45 minutes or until the loaves sound hollow when you tap them with your fingers. Let cool on a wire rack. Eat warm, or toasted with grated mozzarella cheese sprinkled on top.