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The Practical Baker
Cherry Tomato Bread
A Practical Baker Original!
Wednesday, July 9, 2014 • Posted July 9, 2014

Just about every year, our cherry tomato plants produce more product that we can eat, even when we work hard at it. We eat the little tomatoes until our mouths are burned out from the acid! Fresh, on salads; fresh right out of a bowl in the refrigerator; rendered down in a skillet for tomato base for an Italian food favorite; but we still can’t keep ahead of them. So I decided to see if I can make bread with them, and, after a bit of experimentation, have come up with a recipe that you all might enjoy. Of course, if you’re smart enough that you’re not trying to grow veggies in this drought and heat, you can always substitute store-bought tomatoes. The resulting flavor of this loaf of bread is not overwhelmingly “tomatoey,” but it has very good crumb, is quite moist, and has just a “whiff” of tomato taste to it.

Ingredients:

1 cup cherry tomatoes, divided

1 tablespoon olive oil

1 tablespoon Kosher salt (for tomato preparation)

1 teaspoon black pepper

3 cups all purpose flour, sifted

3 teaspoons baking powder

½ teaspoon salt

¼ cup sugar

2 ¼ teaspoons yeast

12 ounces of warm water

Process:

Set oven to 350 degrees

Put yeast and sugar into the warm water, stir, and set aside for at least 5 minutes

Place the cherry tomatoes in a small microwavable bowl; toss them with olive oil, Kosher salt and pepper

Microwave tomatoes 1 minute at a time, stirring at the end of each minute, until the tomatoes are soft

Remove tomatoes, crush with the back of a spoon, and allow them to cool

In a large mixing bowl, place 3 cups of flour, sifted, the baking powder, the ½ teaspoon of salt and mix dry ingredients thoroughly

Add one half of the crushed tomatoes and the water/sugar/yeast mixture to the flour and stir well. Depending upon the juiciness of the tomatoes, you may have to add a splash or two of water to ensure the dough is not too dry, but add it very gradually; one tablespoon of water at a time

Pour this mixture into a greased, glass, 9 X 13 baking pan and spread out evenly

Using a small spoon, spread the remaining tomatoes over the top of the dough

Spread 1/3rd cup of shredded cheese (of your choice) evenly over the top, being sure not to let the cheese fall down in between the dough and the baking pan (it causes problems trying to get the baked loaf out of the pan!)

Bake for 55 minutes, or until a thermometer placed into the center of the loaf registers 190-195 degrees

Remove from oven and allow to cool on a wire rack

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