Prep 40 mins
Cook 4 hrs
Use as many or as little tomatoes as you want.
- 1 garlic clove, minced
- 29.58 ml finely chopped onions
- 14.79 ml olive oil (or oil from the sun-dried tomatoes)
- 12.32 ml active dry yeast (18 g)
- 59.14 ml warm water
- 236.59 ml water, room temp
- 118.29 ml coarsely chopped sun-dried tomato packed in oil
- 887.21 ml unbleached all-purpose flour (500 g)
- 9.85 ml salt (10 g)
- 1 egg white, beaten
- Lightly sauté the garlic and onion in the oil; let cool to room temp stir the yeast into the warm water and let stand till 10 minute.
- Stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
- Mix the flour and salt and stir in 1 c at a time into the yeast mixture.
- Knead on a floured surface until the dough is soft, velvety, and slightly moist (about 8 to 10 minutes) Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 hr or until doubled.
- Punch the dough down on a floured surface and knead briefly.
- Shape into a ball and place on a lightly oiled baking sheet sprinkled with flour, cover w/ a towel and let rise until doubled, about 1 hours.
- Preheat oven to 425°F.
- Make 3 parallel slashes on the top of the loaf and brush with egg white.
- Bake 10 minutes, spraying 3 times (every 3 minutes) with water.
- Turn heat down to 375°F and bake 25 to 30 minutes more.
- Cool completely on a rack.
My little spritzer bottle seems to have run away from home so I couldn't spray the bread and didn't get the right crust. But it's a lovely bread. The marbeling color is the water I soaked the dry toms in (I don't have the oil packed ones). It's amazing with Balsamic and oilve oil for dipping. Also a bit of the bread with a bite fresh cherry or strawberry tomato's. It bakes up very nicely and is a pleasure to eat. Thank you Khah, can't wait to try some of your others.