SOURDOUGH TOMATO BREAD RECIPES

Steps:

• Combine the sourdough starter, tomatoes, basil, and garlic in a large bowl. Stir in the whole wheat flour and most of the bread flour. Mix until roughly combined, then let rest for 20 minutes.
• Add up to 1/2 cup warm water if the dough seems like it's going to be too stiff. (It will depend on how juicy the tomatoes are.) Alternatively, add more chopped tomatoes. The dough should be firm but not too stiff.
• Turn the dough out onto a floured work surface and knead in the salt and dried tomatoes. Continue kneading for 10-15 minutes, until the tomatoes are incorporated and the dough is soft and smooth, adding more bread flour as needed.
• Place the dough in a bowl. Cover and let it rise until it has doubled in size, 2-4 hours. You should be able to push a floured finger deep into the dough and leave an indentation that doesn't spring back.
• Turn the risen dough out onto a lightly floured work surface, flattening gently to break up any large air bubbles. With a large knife, cut the dough into two equal pieces and shape them into rounds.
• Lightly dust the tops of the loaves with flour and cover them with plastic wrap or a damp towel. Let them proof until almost doubled in size, 1-2 hours. If you press a floured fingertip into the dough it should spring back slowly.
• An hour before baking, place a baking stone on the middle rack and heat the oven to 500°F.
• Score the tops of the loaves with a blade or sharp knife and slide them onto the baking stone. Bake until the loaves are dark golden brown and the bottoms sound hollow when tapped, about 25 to 30 minutes. Cool.

Steps:

• "1> Sponge: Mix the starter, flour and water in a large glass or pottery bowl. Cover with plastic wrap and let ripen for 12 hours. 2> When ready to make bread, drain tomatoes. Add onion, water, salt, tomatoes, oil (add to reserved oil to make 2 Tbsp) and 2 cups of flour. 3> Mix on medium for two minutes. Add remaining flour 1/4 cup at a time until it pulls away from the sides of bowl. Continue kneeding until elastic. 4> Place in an oiled bowl, turn and cover with a damp towel. Let rise until doubled. (If making pizza, this is the best time to roll and make.) 5> Gently work with hands to release air. Let rise a second time. 6> Form into a round, flat loaf on a pan sprinkled with cornmeal. Brush with olive oil. Cover and let rise for 45 minutes. 7> About 15 minutes before baking, preheat oven to 400?. Put a shallow pan in the bottom rack. Place bread on the center rack. Immediately place 1 cup of ice cubes in shallow pan and close door. Bake 25 to 30 minutes. >From: yoda NOTES : * If using dry packed tomatoes, place in a small skillet with the oil. Heat over low heat for 8 minutes. This makes a wonderful pizza crust. Recipe by: Ronda Warywoda Posted to MC-Recipe Digest by [email protected] on Feb 3, 1998"