Fresh Tomato and Basil Loaf (Bread Machine)
It went well with a grill steak salad I had today. It is also wonderful for dipping, in a good quality extra virgin olive oil that has been seasoned with fresh ground pepper.
adapted from The Cook's Encyclopedia of Bread Machine Baking.
1 Tbspolive oil, extra virgin
1 smallonion, chopped
1 largetomato, peeled, seeded and chopped (about 6 to 7 ounces)
1 Tbspbasil paste (or same amount of fresh chopped)
4 1/2 cbread flour
1/2 tspfresh ground black pepper
1 1/2 tspsalt
1 tsprapid-rise active dry yeast
1 largeegg yolk, disgard white or use in another recipe
How to Make Fresh Tomato and Basil Loaf (Bread Machine)
- NOTES: I keep making this bread and finding ways to improve the process. This bread was tricky for the bread machine but I will continue to use the machine. I used the dough cycle and found that I needed to add more water at the beginning because it just seemed to dry. About 1/4 to 1/2 cup water should do it. Since making again, when the machine is on last knead, I add the veggie ingredients. This made the dough too wet, so I added more flour, adding a little at a time until it seemed to be the right consistency. Even with the extra work involved, this bread is my all time favorite and I will continue to make it.
- In a small frying pan heat olive oil over a moderate heat. Once hot, add onions; fry for 3 to 4 minutes until light golden color.
- Add tomatoes and basil; cook an additional 2 to 3 minutes until tomatoes are softened.
- Remove from heat; drain through a sieve placed over a bowl to catch juice. NOTE: Juice will be used so don't toss. Press mixture gently with back of spoon to extract as much juice as possible. Set tomato mixture aside as well as the juice.
- Add water to the reserved juice to make 1 1/4 cup liquid.
- Pour liquid into bread pan.
- Add flour, ensuring that the liquid is covered. Add pepper, salt and sugar in separate corners in the bread pan.
- Make a shallow indentation in the center of the flour; add yeast.
- Set machine to dough cycle; press start. NOTE: I used the 2 lb loaf setting. Not really sure if that matters since I only used the dough setting. Press start. NOTE: check to make sure dough is moist enough; add additional water if needed soon after you start the machine. I found I needed to add extra water.
- Lightly grease a 9 x 5-inch loaf pan; set aside.
- When dough cycle is complete; remove dough and place on a lightly floured surface. Punch down gently.
- Knead in reserved tomato mixture. You may need to add extra flour if dough is too moist.
NOTE: See note in step 1. I am now added the tomato mixture into the bread maching during last kneading. Totally up to you.
- Flatten the dough and shape into a 1 inch thick rectangel. Fold the side to the middle and press down the edge to seal. Make a hollow along the center and found in half again. Gently roll into a loaf about 16-inches long. Shape into an "S" shape and place in prepared pan. Cover with oiled plastic wrap and set aside in a warm place to rise for 35 to 40 minutes. Meanwhile preheat oven to 400 degrees.
- Make a glaze by mixing egg yolk and water together. Brush over top of bread. Bake in preheated oven for 35 to 40 minutes.