Winners of Books and Breads

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by Hannah (BitterSweet)
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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.

Yield: Makes 1 Loaf; 10 - 12 Servings

Tomato Bread

Tomato Bread

Brilliant orange and rust hues embolden this otherwise plain loaf, hinting at the flavor contained within. Subtle sweetness and acidity brightens the soft crumb, allowing the gentle but clear tomato essence to shine.

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes

Ingredients

  • 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

Instructions

  1. First, soak the sun-dried tomato pieces in just enough hot water to cover, for about 15 minutes, until softened.
  2. Mix the yeast with the tomato sauce and let the mixture stand about 5 minutes, or until it starts to bubble.
  3. 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.
  4. 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.
  5. 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.
  6. Lightly grease a 9 × 5-inch loaf pan.
  7. 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).
  8. Preheat the oven to 400°F.
  9. 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.

Notes

Adapted from Green Market Baking Book © 2011 by Laura C. Martin, Sterling Publishing Co., Inc. Recipe by Amy Besa and Romy Dorotan

Recommended Products

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 238Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 449mgCarbohydrates: 38gFiber: 3gSugar: 3gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Yeast Breads and Rolls

15 thoughts on “Winners of Books and Breads”

  2. Those dark specks from the tomatoes reminded me of a rosemary and olive bread one of our local artisans makes. I bet a few black olives in there would be really good too.

  3. Congratulations to VeggieGirl! Love the color on that tomato bread! I’ve had bread with chunks of sun-dried tomatoes but nothing like this. :-)

  4. I’m with Chow Vegan – I love how the red takes over the entire loaf! I may bake this for my dad this weekend; I’ve been itching to make bread.

  6. Wow, how lucky she is!

    I’ve made carrot soup bread before…it reminds me so much like this tomato bread. I’m really intrigued. I’d love to try it!

  10. Congrats to the winner!!!
    Thanks for sharing the recipe :)
    Ps~Saw your name on a recipe in my new Veg Times Mag..So Awesome :)

  11. Wow, the bread is so simple! Maybe I can make it gluten-free. Although I’ve never heard of a gf replacement for bread flour :(

  12. I’ve tried a lot of flavors in my breads, potatoes, carrots, zucchini, guacamole, but not yet tomatoes. The color looks beautiful, I wonder what it tastes like :-)

  13. I made this bread this weekend — it was heavenly! I never have luck baking bread in loaf pans, so I patted it into shape and put it on a cookie sheet, and it still turned out perfectly. Thank you so much for veganizing the recipe!

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