Rich Tomato Bread
Yield: 16 servings (serving size: 1 slice)
More From Cooking Light
Amount per serving
- Calories: 145
- Calories from fat: 20%
- Fat: 3.3g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.7g
- Polyunsaturated fat: 0.5g
- Protein: 4.7g
- Carbohydrate: 23.9g
- Fiber: 1.3g
- Cholesterol: 15mg
- Iron: 1.8mg
- Sodium: 233mg
- Calcium: 11mg
- 1 cup boiling water
- 20 sun-dried tomato halves, packed without oil
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3 1/2 cups bread flour, divided
- 2 tablespoons extravirgin olive oil
- 1 teaspoon salt
- 1 large egg, lightly beaten
- Cooking spray
- 1 tablespoon butter, melted
- Combine the water and tomatoes in a small bowl. Cover and let stand for 30 minutes.
- Strain tomato mixture through a sieve over a bowl, reserving liquid. Finely chop tomatoes. Heat reserved liquid to 100° to 110°. Place liquid in a large bowl, and stir in yeast. Let stand for 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour, chopped tomatoes, oil, salt, and egg; stir until a soft dough forms.
- Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
- Lightly coat dough with cooking spray. Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 350°.
- Uncover dough; bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; place on a wire rack. Brush with melted butter.
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Rich Tomato Bread Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: American, New American
- MAIN INGREDIENT: Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Autumn, Spring, Summer, Winter, Father's Day, July 4th, Labor Day, Memorial Day
- PUBLICATION: Cooking Light
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