Friday, August 13, 2010

Roasted-Tomato Bread

While I've been home on vacation it put me in the cooking mood. We have not eaten out at all, I have made us dinner every evening. It is so much easier to cook when you don't work. Why does life have to be so difficult?
One thing I made was an extra yummy Roasted Tomato Bread from Martha Stewart's Baking Handbook (found here). A year ago I posted another wonderful recipe from this cookbook. You can read about it here. I used to be scared of yeast, but those days have passed. Homemade bread is so lovely, you must try making it someday and push any fears aside. Martha will help you.
Since our tomato garden is doing rather well with the little cherry tomatoes, I knew right away I wanted to make this recipe. So out to the garden I went with my little pail to harvest our (daily) crops.


I have posted the recipe below but here are my photos along the way.
The tomatoes roasted after they come out of the oven. Please note, if you want to stop right here, it is so worth it. Take these little Yum-O's and slap them on a piece of store bought bread. Soak up any extra Olive Oil on the pan. Uh-huh...that's what I'm talking about. But I didn't try it....that is NOT why you see a small hole in the pile of tomatoes on the pan. No, no sir.


You will notice in Martha's recipe she uses a lot of weights instead of measurements. I went that route only because my Mom had a set of kitchen scales. Martha claims that is the best way to bake. But if you want the bread, use the measuring cups. I'm sure it will still be tasty.

No fancy Olive Oil for me.
Here it is before going into the oven. I really needed more tomatoes because between the two layers, it should cover the entire bread. Next time.....remember to cut up lots of extra tomatoes.
And here is the bread after she came out of the oven. Sorry for the crummy lighting. It was already night time. I must say it is so lovely to have your home smell of freshly baked bread.

About this time Dad came over and he immediately noticed the bread. Dad doesn't get excited about much, but he did get a little happy eating this stuff. I didn't have to force any take home sacks. He graciously took some home for him and Mom. It's a good thing, no one needs a whole pan of this stuff sticking around. It is yummy for breakfast too. :) Enjoy!!

ROASTED-TOMATO BREAD

4 pints cherry tomatoes, sliced into 1/4" rounds
3/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for pan
4 tsp coarse salt, plus more for sprinkling
3 1/2 cups milk
1 1/2 pounds (about 5 1/4 cups) all-purpose flour
10 ounces (about 1 3/4 cups) semolina flour
1 1/2 ounces fresh yeast
Preheat oven to 300 degrees F. Divide tomatoes evenly between two rimmed baking sheets; drizzle with 1/4 cup olive oil, sprinkle with 2 teaspoons salt. Bake until tomatoes begin to shrivel and juice on the pan has reduced, about 45 minutes; remove from oven. Lightly brush another rimmed baking sheet with olive oil; set aside. Raise oven temperature to 425 degrees F.
In a medium saucepan over low heat, bring milk to a simmer. In the bowl of an electric mixer fitted with the paddle attachment, combine remaining 2 teaspoons salt, the flours, 3 tablespoons olive oil, and the yeast. Mix on low speed, gradually pouring in the hot milk until combined, scraping down the sides of the bowl as needed. Once combined, mix on medium speed for 1 minute. The dough will be very sticky.
Transfer to the prepared baking sheet. Using lightly oiled hands, spread the dough evenly, making sure it fills the pan. Cover tightly with oiled plastic wrap and set in a warm place until the dough reaches just below the edge of the pan, about 30 minutes. Using your fingers, dimple the dough, in an uneven pattern, leaving 2 inches between each dimple. Evenly arrange half of the roasted tomatoes on the dough. Drizzle with 1/4 cup of olive oil, and sprinkle with salt.
Bake, rotating sheet halfway through, until golden brown, about 20 minutes. Remove from the oven, and drizzle with the remaining 1/4 cup olive oil. Transfer to a wire rack to cool. Scatter the remaining tomatoes on top, then sprinkle with salt. Cut into slices with a serrated knife or pizza wheel. The bread can be kept, wrapped tightly in plastic, at room temperature for 2 to 3 days. (But it won't last that long so don't worry about it)

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