Tomato Bread (Pane Al Pomodoro)

READY IN: 4hrs 40mins
Recipe by khah

Use as many or as little tomatoes as you want.

Top Review by Annacia

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
  3. Mix the flour and salt and stir in 1 c at a time into the yeast mixture.
  4. 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.
  5. Punch the dough down on a floured surface and knead briefly.
  6. 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.
  7. Preheat oven to 425°F.
  8. Make 3 parallel slashes on the top of the loaf and brush with egg white.
  9. Bake 10 minutes, spraying 3 times (every 3 minutes) with water.
  10. Turn heat down to 375°F and bake 25 to 30 minutes more.
  11. Cool completely on a rack.

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