*  Exported from  MasterCook  *
                                TOMATO BREAD
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Sun-Dried                        Breads
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -Maria Arico-CWJS00A
    1       cl           Garlic
    2       tb           Onion -- finely chopped
    1       tb           Oil from tomatoes
    2 1/2   ts           Active dry yeast or
    1       sm           Cake Fresh Yeast
      1/4   c            Warm Water
    1       c            Water -- room temperature
      1/2   c            Oil-packed sun-dried tomato
    3 3/4   c            Unbleached A-P flour
    2       ts           Salt
    1                    Egg white
   Lightly saute the garlic and onion in the oil; let
   cool to room temperature. Stir the yeast into the warm
   water in a large bowl; let stand until creamy, abaoaut
   10 minutes. Stir in the other cup of water and the
   garlic and onion with the oil, then stir in the
   tomatoes. Mix the flour and salt and stir 1 cup at a
   time into the yeast mixture. Knead on a lightly
   floured surface, sprinkling with 2 to 3 tablespoons
   additional flour as needed, until the dough is soft,
   velvety and slightly moist, 8 to 10 minutes. IN
   PROCESSOR-Stir the yeast in 1/4 c warm water in a
   small bowl; lete stand until creamy, about 10 minutes.
   Place the flour and salt in a processor fitted with
   the steel blade or dough blade and process briefly to
   sift. Place the garlic and onion with the oil and the
   tomatoes on top of the flour. With the machine
   running, pour the dissolved yeast and the 1 cup of
   water through the feed tube as quickly as the flour
   can absorb it. Process until the dough comes together.
   Process 30 seconds longer to knead. The dough will be
   velvety, elastic and salmon colored. Finish kneading
   briefly by hand on a floured surface, it you want. 1st
   rise-Place the dough in a lightly oiled bowl, cover
   with plastic wrap and let rise until doubled, about 1
   hour. Shaping and Second Rice-Punch the dough down on
   a lightly floured surface and knead briefly. Shape the
   dough into a ball. Place on a lightly oiled baking
   sheete or a peel sprinkled with flour; coveer with a
   towel and let rise until doubled, about 45 to 55
   minutes. Baking-Heat oven to 425. If using a baking
   stone, turn the oven on 30 minutes before baking and
   sprinkle the stone with cornmeal just before sliding
   the loaf onto it. Make 3 parallet slashed on the top
   of the loaf with a razor. Brush the top with the egg
   white. Bake 10 minutes, spraying 3 times with water.
   Reduce the heat to 375~ and bake 25 to 30 minutes
   longer. Cool completely on a rack. (wrv)
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