Houston. We have tomatoes.
And when life hands you a basket of tomatoes, you get baking.
I needed to bake a loaf of bread tonight for dinner and looking at all of the tomatoes I had brought in, I thought of a bread recipe my mom used to make with tomato juice. I figured I could rework it for fresh tomatoes, so I went for it.
Baking bread really isn’t as difficult as people make it out to be – and on hot, humid days, natures outdoor proofing box only makes it easier.
I grabbed three nice and ripe yellow tomatoes, cored them, and put them into the food processor. I let them chop for probably a minute – until they were reduced to a liquid. My tomato juice was ready.
Fresh Tomato Bread
- 1/3 cup warm water
- 1 pgk dry yeast
- 3 tbsp sugar
- 1/4 tsp ginger
- 1 cup tomato juice and pulp from 3 or so fresh tomatoes
- 4 cups flour
- 3 tbsp softened butter
- 1/2 tsp salt
Place yeast, warm water, and sugar in mixing bowl. Let proof about 5 minutes.
Add ginger, juice, salt, 3 cups flour, and butter. With dough hook, mix well, adding more flour to make a soft but not too sticky dough. Mix for about 10 minutes.
Turn dough out to a floured surface and knead a few minutes.
Roll into a ball and place in an oiled bowl. Cover and allow to rise until doubled.
Punch down and form into a round or oblong loaf. Place on a well-floured or corn meal-covered bread peel – if using a baking stone – or onto a floured or corn meal-covered sheet pan and let rise again, until doubled.
Place into a 350°F oven and bake about 45-55 minutes.
It came out with a really soft, tender crumb – perfect for enjoying with bruschetta or toasted with butter and jam.
Take advantage of those fresh tomatoes in the garden!