Tomato Bread (Pane Al Pomodoro)

Recipe by khah3765
READY IN: 4hrs 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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