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Ingredients

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Directions

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  • Drain tomatoes, reserving 1 tablespon oil. Coarsely chop tomatoes. Set tomatoes and oil aside. Grease a baking sheet. Set aside.

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  • In large bowl, combine 1-1/3 cups of the flour and the yeast. In a saucepan, heat reserved oil, water and salt until warm (120 degree F to 130 degree F). Add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in tomatoes, onion, garlic, and as much remaining flour as you can.

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  • Turn out onto a floured surface. Knead in enough remaining flour to make a moderately stiff dough that's smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (1-1/4 to 1-1/2 hours).

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  • Punch dough down. Cover and let rise until doubled (30 to 40 minutes).

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  • Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Shape each half into a round loaf.* Place on prepared baking sheet and flatten slightly to 5-1/2 inches in diameter. Cover and let rise in a warm place until nearly doubled (about 40 minutes). Brush tops with egg white.

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  • Bake in a 375 degree F oven for 40 to 45 minutes or until done. Cover loosely with foil during the last 10 to 20 minutes of baking to prevent overbrowning. Remove from pans; cool on wire racks. Makes 2 loaves.

*

To make a braided loaf, prepare the recipe as directed, except use all the dough for one loaf. Divide into thirds in step 5. Then, roll out to form 16-inch ropes. Braid the ropes, tucking ends under. Gently stretch to form a 12-inch loaf. Bake as directed.

To Use Your Bread Machine:

Add ingredients to bread machine pan according to manufacturer's directions; use white-bread cycle and medium-color setting. Makes 1 loaf.

For a 1-1/2-pound loaf, use these amounts:

3 cups bread flour; 1 teaspoon active dry yeast; 1 cup water; 1 tablespoon oil from oil-packed dried tomatoes; 3/4 teaspoon salt; 1/3 cup coarsely chopped oil-packed dried tomatoes, drained; 2 tablespoons finely chopped onion; 1 clove garlic, minced.

For a 1-pound loaf, use these amounts:

2 cups bread flour; 1 teaspoon active dry yeast; 2/3 cup water; 1 tablespoon oil from oil-packed dried tomatoes; 1/2 teaspoon salt; 1/4 cup coarsely chopped oil-packed dried tomatoes, drained; 1 tablespoon finely chopped onion; 1 small clove garlic, minced.

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