Tomatoes
H. King
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La Belle Cuisine - More Bread Recipes

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Lee Bailey's Tomato Bread

"The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight..."
- M.F.K. Fisher, The Art of Eating

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Friday, November 10, 2006

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First Date
Greg Brown
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Tomato Bread

Lee Bailey's New Orleans: Good Food and Glorious Houses
Lee Bailey with Ella Brennan, Clarkson Potter, 1993

2 packages active dry yeast
1 1/2 cups warm water, about 110 degrees F.
7 1/4 cups flour
2 tablespoons olive oil
1 1/4 cups diced red onion
1 jalapeño pepper, seeded, minced
1 cup roasted, seeded, and diced red bell pepper
1/2 pound plum tomatoes, peeled, seeded, and chopped fine
15 basil leaves, cut into thin strips
1/2 teaspoon salt
1/2 teaspoon white pepper

Dissolve yeast in the water and stir in 1/4 cup of flour. Set aside.
Heat oil in a skillet over a medium flame and sauté onion and pepper until they begin to soften, about 2 or 3 minutes. Add red pepper, tomatoes, basil, salt, and pepper and cook for another 2 or 3 minutes. Scrape this into a large bowl and allow to cool for 10 to 15 minutes.
Add yeast mixture to the vegetables and mix. Stir in the flour a cup at a time until you get a kneadable dough - you may not need the entire 7 cups. Turn dough out onto a floured surface and knead lightly, just enough to form into a ball. Put ball into an oiled bowl and turn to oil all sides. Cover with plastic wrap and allow to double in bulk, about 1 hour. Punch down again and transfer to a floured surface again and roll out into a 12-by-15-inch rectangle. Divide in half along the 12-inch axis. Roll each jelly-roll fashion to make two 12-inch loaves. Place loaves onto a parchment-lined baking sheet. Cover lightly and allow to rise again, about 35 to 40 minutes.
Preheat oven to 350 degrees F. Bake until lightly browned, about 25 to 30 minutes. Cool on a rack. Makes 2 loaves.
 

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