Recipe: Tomato Herb Bread

Tomato-Herb Bread
rec.food.cooking/Lynn Alford (1991)
Makes two loaves

The basic bread making method is from the Tassajara Bread Book. The additions made were based on a recipe from the Bread Winners Too book. Both are good additions to a kitchen if you like making bread.

3 cups tomato juice (about 85 to 100 F)
1 package yeast
1/4 cup honey
1 egg
4 cups flour (Whole wheat, white or 2 cups of each)

Measure the tomato juice and pour it into a large bowl. Sprinkle the yeast over the juice and stir to dissolve. Add the honey. Beat in the egg. Add the flour, one cup at a time, stirring briskly after each addition. After you have added the flour, beat the mixture about 100 strokes, until it is very smooth. Cover the bowl and let the dough rest for 45 minutes in a warm place. (If you want to, you can cut this time down. According to the book, this will make incorporating the rest of the ingredients easier, and lets the yeast start rising without the inhibiting presence of salt. Even 10-15 minutes of rest time will help, if you are pressed for time.)

1 Tbsp salt (optional)
1/4 cup oil (olive oil is good with the tomato, but vegetable oil is fine)
4 cups flour
2 Tbsp Italian seasoning
2 Tbsp basil
4 Tbsp parmesan cheese
additional flour for kneading the dough (2 c or more)

Pour the oil on the dough, sprinkle on the salt and fold them into the dough. (Stir around the side of the bowl and fold mixture toward the center.) Add the flour a cup at a time, and fold each cup in until incorporated into the dough. Once that flour has been incorporated, add Italian seasoning, basil and cheese. I just sprinkle some on top, mix it on, then add more, until it looks right so those amounts are approximate.

Flour the surface of your kneading board and put the dough on it. Lightly oil the bowl. Kneed the dough, adding flour to the board when necessary. When the dough is elastic, place it in the bowl and cover with a towel. Let it rise for about an hour, then punch it down. Let it rise again for about 40 minutes then shape the dough and place it in oiled loaf pans. Cover and let rest for 15 minutes. Brush surface with one egg beaten with 1/4 c water. Bake at 350 F for 50 to 70 minutes. Loaves are done if golden brown all over, and the loaf makes a hollow thump when tapped with finger.

(Those are the instructions for intermediate bread bakers. Advanced bread bakers can use whatever method works best for them. New bread bakers should beg, borrow or steal the Tassajara bread book for a complete description of kneading the dough and shaping the bread.) This bread is wonderful just warm with butter, or topped with a sharp cheddar. Goes well with Italian food.