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Tomato Bread:

Night before:

  • 1 cup bread flour
  • 1/2 cup room temp water
  • 1/4 teaspoon instant yeast

Day of:

  • 6 roasted tomatoes
  • 3 cups bread flour
  • 1/2 cup dark rye flour
  • 1/2 cup semolina
  • 1 tablespoon sugar
  • 2 tablespoon olive oil
  • 1 1/4 teaspoon salt
  • 3/4 cup lukewarm water
  • 1 1/2 teaspoon instant yeast

Method

The night before you make this bread mix together all the " Night before " ingredients together till smooth in a bowl. Cover with plastic wrap and leave on the counter for 12 to 16 hours. In the morning place this mixture into a large bowl. Add in the 3/4 cup water. olive oil, rye flour, semolina, sugar and instant yeast. Mix all together with a wooden spoon till smooth. Allow to rest uncovered for 10 minutes. Add in one cup of flour, salt and 3/4 of the roasted tomatoes. Mix till smooth. Now, pour out onto a well floured surface. Knead slowly adding more flour for 10 min. After kneading add in the rest of the roasted tomatoes. Using your hands squeeze in the tomatoes. Sprinkle just a little flour on top to soak up some of the liquid from the roasted tomatoes. Knead till smooth. Add a little olive oil to a bowl and place the dough into the bowl. Turn a few times to lightly coat all sides. Cover with plastic wrap and allow to rise till double, about 1 hour. Pour out dough onto a flat surface and cut in half to make two loaves. Flatten each piece to remove the gas. Roll up and pinch the seam closed with your fingers. Shape into a tube. Place onto a piece of parchment paper sprinkled with cornmeal. Cover with plastic wrap and allow to rest till double, about 45 minutes. Sprinkle a little bread flour on top and slash the tops of each loaf with a sharp knife. Place into a preheated 400 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads onto the baking stone pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. You can also stick a meat thermometer into the center and when it reads 180F it's ready. Remove and cool on a wire rack.