VeganMoFo, Day 16: Tomato Bread! (x3)
October 16th, 2009 1:41 pm by Kelly G.
If I had to choose a favorite veggie, it’d be a toss up between tomatoes and potatoes. Taters give you tots, fries, soup, pancakes, flour, pierogies, gnocchi…yum! But sundried tomatoes – sundried tomatoes are hard to beat. Concentrated goodness, and healthy, too!
Anyhow, Shane made this bread for me the other night. Seasoned with tomato paste and sundried tomatoes, it’s an awesome side to basically any pasta dish you can dream up. We enjoyed it with a rather simple meal: linguine with red sauce. Rivers of red sauce, actually, in which we drowned the freshly baked bread, bringing the tomato count to three.
The recipe calls for sundried tomatoes packed in oil, but if you only have bagged sundried tomatoes on hand, soak ‘em in a little olive oil for an hour or two – or overnight, even – and that should do the trick.
If you don’t have a bread machine, don’t despair! After letting the dough rise, you can shape it into baguettes or whatnot, and bake it in the oven. But you’ll have to find instructions for doing so elsewhere, since my bread machine and I are BFFs.
Tomato Bread
Ingredients
1 1/4 cups water
3 tablespoons tomato paste (though a lil’ extra won’t hurt)
1/3 cup oil-packed sundried tomatoes, chopped (again, go wild!)
2 3/4 cups bread flour
1/2 cup whole wheat flour
1 1/2 tablespoons gluten
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
Directions
Place all the ingredients in your bread machine pan, according to the order set in your manufacturer’s booklet. Set crust to medium or dark and bake on the machine’s Basic cycle.
Serve warm with…whatever!
Makes a 1-pound loaf.
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