St Bernadette Church

Tomato and Italian Herbs Bread

TOMATO AND ITALIAN HERBS BREAD

Got this recipe from www.daringgourmet.com with full step by step pictures to follow.
Unfortunately I don't have a bread machine nor those big kitchenette baking machine like you see those in Masterchef. So this recipe below is hand knead and it came out beautifully.....Because there's only 2 of us eating the bread, so I half the recipe.

Ingredients:
1 cup or more cherry tomatoes
3-5 pieces sundried tomatoes, chopped roughly
1/2 tbsp extra virgin olive oil
1 + 1/8 tsp instant (rapid rise) yeast
3/8 cup warm water
1 tbsp honey
1/2 tbsp extra virgin olive oil
1 cup bread flour + 3/'4 cup All purpose flour
1 tsp salt
1/8 cup mixed fresh Italian herbs (like rosemary, basil, marjoram, thyme, sage, dill, oregano and parsley)

Instructions:

1. Preheat the oven to 200 degC.
2. Roast the tomatoes - spread them out on an aluminium foil-covered in baking tray and toss with 1 tablespoon olive oil. Roast the tomatoes for 10-15 mins or until the skins collapsed and just barely beginning to burnt. Puree the tomatoes in a blender and set aside.
3. Jug - Combine 3/8 cup warm water, 1 tbsp olive oil, 1 tbsp hone and 1+1/8 tsp instant yeast. Covered and set aside to allow the yeast to foam around 10-15 minutes.
4. Large metal bowl - Sift flour and salt, using spatula, make a well in the middle of the flour and pour in tomatoes, the water/yeast mixture, chopped sundried tomatoes and herbs.
5. Using spatula - fold in the flour into the wet ingredients until starting to form a dough. Wet hand with olive oil and start kneading the dough until it comes together smoothly.
6. Wet inside metal bowl with olive oil and the dough. Cover the bowl with plastic wrap tightly and let the dough proof to double its size for the next 1-2 hours.
7. Wet hands with olive oil and punch the dough to release the air. knead a few times and shape the dough whichever way you like to make. Either in a loaf form or bun form.
8. Let the dough proof the second time until it double its size.
9. Preheat the oven to 180 degC . Put a small metal bowl with large ice cube below the baking rack. Bake your bread for 25-30 mins or until the top of the bread is browned and the loaf sounds hollow when you tap on it with your knuckles.
10. Transfer the bread to a wire rack and cool completely.

Toasted the bread the next day, its still soft. Drizzle abit of honey over it and it tasted soft and crisp.

Maundy Thursday Flowers at St. bernadette Church