https://www.copymethat.com/r/IZZhI7aCo/tomato-bread-with-fresh-basil/
139458490
g4phTKz
IZZhI7aCo
2024-09-08 04:35:58
Tomato Bread with Fresh Basil
![](https://cdn.copymethat.com/media/tomato-bread-with-fresh-basil-20240525174601812255li468g.jpg)
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Ingredients
- subheading: Bread:
- 8 slices sun-dried tomatoes
- 2 c tomato juice
- 2 tbs (sun-dried) tomato paste
- 2 tbs brown sugar
- 3 tbs olive oil
- 1 tbs yeast
- 4¼ to 5¼ c flour
- ¼ c chopped basil leaves
- 2 tsp salt
- cornmeal for dusting
- subheading: Glaze:
- 1 egg
- 1 tbsp water
Steps
- Place sun-dried tomatoes in a small bowl and cover with hot water. Let stand 15 minutes.
- Heat tomato juice, tomato paste, brown sugar and oil in a small pan to about 120°F
- Drain and coarsely chop sun-dried tomatoes
- Combine yeast, 2 c flour, basil and salt. Add sun-dried tomatoes and juice mixture and mix until smooth.
- Add remaining flour ½ at a time until a thick, shaggy dough forms which clears the side of the bowl.
- Knead until smooth.
- Cover and rise until doubled (1½ to 2 hours).
- Pre-heat to 375°F
- Turn the dough out. Divide into 6 equal portions. Roll each into 12" ropes.
- Make 2 loaves by braiding 3 ropes together and place into two greased 9x5" loaf pans heavily dusted with cornmeal. Rise for 45 minutes.
- Brush tops with the egg glaze. Bake 35 to 40 minutes
Notes
- From Bread for All Seasons