( or oil from the sun-dried tomatoes)
2 1/2 teaspoons
active dry yeast
( 18 g)
water, room temp
coarsely chopped sun-dried tomato packed in oil
3 3/4 cups
unbleached all-purpose flour
( 500 g)
( 10 g)
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.
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Tomato Bread (Pane Al Pomodoro) (cont.)