Selected by the wise and all-knowing random number generator, today’s pick for who will receive a copy of the Green Market Baking Book is…
The comment belonging to the 11th poster, who happens to be…
VeggieGirl! This gal has definitely got luck on her side, because if I’m not mistaken, this is actually the second giveaway she’s won from this little blog. Stick around as long as she has though, and you’d have a pretty good chance of hitting the jackpot, too. That first win came around 3 or 4 years ago, so she’s certainly been in it for the long haul. Congrats on win #2!
There are no losers here though, because I have a fantastic treat to share with everyone else. Even if you aren’t getting the full cookbook today, you’ll be able to bake your very own tomato bread!
Since it generated the greatest interest, I thought that everyone should have this recipe to share. It really is a winner, and with my small modifications, one that will visit my kitchen many times more.
Adapted from Green Market Baking Book © 2011 by Laura C. Martin, Sterling Publishing Co., Inc. Recipe by Amy Besa and Romy Dorotan
[My alterations in italics]
1/2 Cup Sun-Dried Tomatoes, Chopped
1 15-Ounce Can (1 3/4 Cups) Tomato Sauce
4 Cups Bread Flour, Plus additional as needed
2 Tablespoons Active Dry Yeast
1 1/2 Teaspoons Salt
4 Tablespoons Olive Oil, Plus Additional for Bowl
To make the dough
First, soak the sun-dried tomato pieces in just enough hot water to cover, for about 15 minutes, until softened.
1. Mix the yeast with the tomato sauce and let the mixture stand about 5 minutes, or until it starts to bubble.
2. In the bowl of a standing electric mixer fitted with the paddle attachment, combine half the bread flour with the tomato mixture and salt, and mix to form a smooth batter. Blend in the olive oil.
3. Change the mixer attachment to the dough hook. With the hook in motion, add the soaked sun-dried tomatoes along with the remaining bread flour, 1/2 cup at a time, until the dough forms into a rough mass that easily pulls away from the sides of the bowl.
To make a loaf
1. Transfer the dough to a large, lightly oiled bowl and cover it with plastic wrap. Place the covered bowl in a warm, draft-free spot and let it rise about 1 hour, or until doubled in bulk.
2. Butter a 9 × 5-inch loaf pan.
3. On a floured surface, roll the dough into a log that fits the pan. Place the dough into the pan and cover it with lightly oiled plastic wrap. Let it rise until the dough reaches a half inch over the top of the pan (about 1 hour).
4. Preheat the oven to 400°F.
5. Bake for 35 minutes. If it appears to be browning too quickly after 20 minutes, place a foil tent over the top to prevent it from burning. Remove the bread from the pan and cool on a wire rack. Serve warm or at room temperature.
Makes 1 Loaf