I'd like to include some notes about the making of this bread. I am a bit amused at my own nonchalant attitude about making up a yeast bread recipe for the first time. But that's just my attitude toward cooking in general. I like to make up my own recipes, not follow others--so I figure I understand the basics of yeast bread now, so why not make up a recipe for tomato bread, based on the recipe that I'm using for Italian bread (a recipe which is modified from a cookbook recipe)?
I figured I could use smashed roasted tomatoes rather than water and that it would be a good idea to add more salt than usual, as well as some sugar, to help highlight the flavor of the tomatoes. When it comes to flour, well, I used all the flour in my house. Thank goodness, I had just
enough. That's the real reason why I used some whole wheat flour--I didn't have enough white. I didn't really realize how much liquid all those tomatoes would yield--I ended up with about twice as much bread as I usually do.
Deliciously sweet, tart, sensual tomatoes, filled with the energies of summer...I bought them at Viktualienmarkt. I loved how their different-colored skins and bits of pulp confettied the bread. :) When we ate the bread and roasted tomatoes (yes that's what we had for dinner!) last night V kept saying "fuck yum." And the whole roasted tomatoes were so divine
with some of their balsamicy/olive oily/tomatoey juices spooned over the top and eaten whole--a sensual mouth experience on the level of raw oysters and sushi in the realm of pure sensual pleasure.
This bread was my entry
for this week's Vegan Cook-Off
. So we'll see how that turns out...Ingredients:
an assortment of vine-ripened tomatoes--I used four orange plum tomatoes, four small red tomatoes and four small yellow tomatoes
13 small tomatoes, still on the vine
1 handful fresh basil leaves
sea salt and fresh ground black pepper
peperoncino oil (peperoncino steeped in extra virgin olive oil) or crushed red pepper
extra virgin olive oil
1-2 heads garlic
aged balsamic vinegarBread:
roasted tomato liquid (see below)
2 Tbsp unrefined sugar
4 Tbsp dry yeast
extra virgin olive oil
4 tsp salt, or to taste
1-2 cups whole-wheat flour
about 6 cups unbleached white flour
This makes four small loaves of bread.
Preheat your oven to 150 C (300 F). Prick each of the tomatoes which have been washed and removed from the vine with a knife. Toss them into an oven-safe pan or roasting tray . Toss in the basil, season with salt and pepper, and drizzle some peperoncino oil and olive oil over the top. Stir with your hands to mix everything up.
Gently wash the tomatoes which are still on the vine, being careful not to break them off the vine. Place them in another roasting pan. Drizzle with olive oil and season with salt and pepper.
Chop off the top of the heads of garlic, place on foil, drizzle with olive oil, season with salt and pepper, and wrap tightly in the foil.
Place the tomatoes and the garlic in the oven together. Roast for one hour. Drizzle the tomatoes on the vine with aged balsamic vinegar and return to the oven for another half hour.
Mash the roast (off the vine) tomatoes, mashing in the cloves of roast garlic as well. Pour the tomato mush (there should be a bit more than 2 cups tomato mush; you can add water if you don't have enough) into a bowl, stir in 2 Tbsp sugar, and let cool to lukewarm.
Sprinkle the yeast over the top of the tomatoes and let stand a few minutes to dissolve. Add a few lugs of olive oil and 4 tsp salt. Stir in the whole wheat flour. Begin adding the white flour, a cup at a time, until you've added about five cups. Continue adding flour bit by bit just until a dough forms. Turn the dough out onto a floured surface and knead until it becomes smooth, about 15 minutes. Put the dough in a large oiled bowl, turning once to coat with oil. Cover and let rise until doubled.
When the tomatoes on the vine come out of the oven, gently remove them with their juices to a deep plate or bowl to cool.
Punch the dough down and shape into four loaves. Let the loaves rise again on a baking sheet which has been lightly oiled and sprinkled with cornmeal. Heat your oven to 190 C (375 F). After about 30 minutes, put the loaves in the oven. Bake for about 20-30 minutes, or until a loaf sounds hollow when tapped on the bottom.
Serve slices of the bread with the vine-ripened tomatoes and their pan-juices. Place a tomato on each slice of bread, smash and spread. You can also tear pieces of the bread to dip in the juices. Yum! :)( three photos )