Garden Tomato Bread

Name: Garden Tomato Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons active dry yeast; 828 milliliters About bread flour; 59 milliliters About cornmeal; 2 Tbsps chopped fresh sage leaves; 1 Tbsp fresh thyme leaves; 1 Tbsp minced garlic; 1 teaspoons fresh-ground black pepper; 59 milliliters chopped parsley; 59 milliliters raw pumpkin seeds; 59 milliliters raw sunflower seeds; 4 teaspoons salt; 2 Tbsps tomato paste; 680 grams ripe tomatoes; 828 milliliters whole-wheat flour; 48 servings Biga (recipe below), at room temperature

Garden Tomato Bread is a vegan recipe with 48 servings. One portion of this dish contains about 3g of protein, 1g of fat, and a total of 76 calories. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have parsley, pumpkin seeds, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In the bowl of a standing mixer or another large bowl, sprinkle yeast over 1/4 cup warm (100 to 11

Ingredients you will need

Yeast

Equipment you will use

Blender

Bowl

water.

Ingredients you will need

Water

Let stand until foamy, about 10 minutes.

Meanwhile, rinse and core tomatoes; cut each in half crosswise. Squeeze juice and seeds into a bowl; cut tomatoes into 1/2-inch chunks. You need 1/4 cup juice with seeds (if you have less than 1/4 cup, add water to make up the difference; if you have more, discard extra) and 3 1/2 cups tomato chunks.

Ingredients you will need

Tomato

Juice

Seeds

Water

Equipment you will use

Bowl

Add biga, tomatoes and juice, tomato paste, parsley, sage, garlic, thyme, pepper, whole-wheat flour, 2 cups bread flour, and salt to yeast mixture. Beat with paddle attachment on low speed, or stir with a heavy spoon,until well blended. Gradually beat or stir in 1 1/2 more cups bread flour, 1/4 cup at a time, until mixture forms a soft dough.

Ingredients you will need

Bread Flour

Tomato Paste

Tomato

Parsley

Garlic

Pepper

Dough

Juice

Thyme

Yeast

Sage

Salt

Switch to a dough hook and beat on medium speed until dough is smooth and elastic and pulls cleanly from sides of bowl but is still slightly sticky, 6 to 8 minutes; or scrape dough onto a lightly floured board and knead by hand until smooth and elastic but still slightly sticky, 7 to 10 minutes.

Ingredients you will need

Dough

Equipment you will use

Bowl

Add pumpkin and sunflower seeds and beat in with dough hook or knead in by hand just until incorporated (after mixing in by hand, place dough in a bowl).

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Sunflower Seeds

Pumpkin

Dough

Equipment you will use

Bowl

Cover bowl with plastic wrap; let dough rise at room temperature until doubled, 2 to 2 1/2 hours. Punch down with your hand to expel air.

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Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Bowl

Re-cover dough with plastic wrap and let rise again until doubled, 1 to 1 1/2 hours. Or for a slow rise, chill at least 8 and up to 12 hours; let come to room temperature, about 3 hours.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Scrape dough onto a well-floured board and knead briefly to expel air. Divide in half. With lightly floured hands, gather each half into a ball, then stretch and tuck edges under to shape into a smooth round ball.

Ingredients you will need

Dough

Place loaves on a well-floured surface, dust lightly with flour, cover loosely with plastic wrap, and let rise at room temperature until they're slightly puffy and hold the imprint of a finger when lightly pressed, about 1 1/2 hours.

Ingredients you will need

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Sprinkle a 13- by 17-inch baking sheet generously with cornmeal.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Transfer loaves, one at a time, to sheet, spacing 2 to 3 inches apart. With a sharp knife, slash a 1-inch-deep X on top of each loaf.

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Knife

Place sheet on rack in lower third of a 450 regular or convection oven.

Equipment you will use

Oven

Or, if using a baking stone, gently slide edge of cornmeal-covered baking sheet under one loaf and lift it onto end of sheet. Slash as directed above, then gently slide loaf onto one side of stone in oven, leaving room for second loaf. Repeat to slash and transfer second loaf.

Ingredients you will need

Cornmeal

Equipment you will use

Baking Sheet

Oven

Spray 3 to 4 squirts of water on floor or sides of oven, taking care not to spray near heating element or lightbulb, then quickly close door.

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Water

Equipment you will use

Oven

Bake bread, spraying twice more at 5-minute intervals during the first 10 minutes of baking, until crust is well browned, 35 to 45 minutes total.

Ingredients you will need

Bread

Crust

Equipment you will use

Oven

Transfer loaves to a rack to cool for at least 1 hour. Store in paper bags at room temperature up to 2 days. To recrisp the crust, place loaves directly on a rack in a 400 oven and bake for about 5 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Biga: In a bowl, sprinkle 1/4 teaspoon active dry yeast over 1/4 cup warm (100 to 11

Ingredients you will need

Active Dry Yeast

Equipment you will use

Bowl

water.

Ingredients you will need

Water

Let stand until foamy, about 5 minutes.

Add 1/2 cup cold water. With a wood spoon, stir in 1 1/2 cups bread flour until mixture forms a soft dough. Cover with plastic wrap and chill 12 to 24 hours.

Ingredients you will need

Bread Flour

Dough

Water

Wrap

Equipment you will use

Plastic Wrap

Let come to room temperature before using, about 1 hour.

Shortcut: Without the biga, our recipes still produce great loaves. In the basic recipe, just increase the yeast by 1 1/4 teaspoons, the bread flour by 1 1/2 cups, and the water by 3/4 cup.

Ingredients you will need

Bread Flour

Water

Yeast