Rustic Tomato Bread (Pane Al Pomodoro) with Sun-Dried Tomatoes

Tomato Bread (Pane Al Pomodoro) Recipe

Prepare to delight your senses with this hearty and savory Tomato Bread (Pane Al Pomodoro), a true testament to the art of bread-making that combines the rich flavors of sun-dried tomatoes with a delicate, airy texture. Perfect for any occasion, whether it’s a cozy family dinner or a festive gathering with friends, this recipe will guide you through every step to achieve a perfectly round, golden loaf that promises to be the star of your meal.

Total Time: 4 hours 40 minutes

Prep Time: 40 minutes

Cook Time: 4 hours

Recipe Category: Yeast Breads

Keywords:

• Breads
• Grains
• Vegetable
• European
• Low Cholesterol
• Healthy
• For Large Groups

Ingredients:

• 1 garlic clove, minced
• 2 onions, finely chopped
• 2 1/2 tablespoons olive oil
• 1 packet active dry yeast (approximately 2 1/4 teaspoons)
• 1 1/4 cups warm water (110°F or 45°C)
• 1/2 cup water
• 1/4 cup sun-dried tomatoes, packed in oil, finely chopped
• 3 3/4 cups unbleached all-purpose flour
• 2 teaspoons salt

Instructions:

1. Sautéing the Aromatics:
   Begin by heating the olive oil in a skillet over medium heat. Add the minced garlic and finely chopped onions, allowing them to sauté gently until they become soft and translucent, releasing their aromatic flavors. Once done, transfer the garlic and onions to a plate and let them cool to room temperature.

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2. Preparing the Yeast Mixture:
   In a mixing bowl, stir the active dry yeast into the warm water. Allow it to sit for about 10 minutes, or until it becomes frothy. This step ensures that the yeast is activated and ready to make your dough rise beautifully.

3. Combining Ingredients:
   To the yeast mixture, stir in 1 cup of water, followed by the sautéed garlic and onions, including the oil from the skillet. Next, fold in the chopped sun-dried tomatoes, distributing them evenly throughout the mixture.

4. Incorporating the Flour:
   In a separate large bowl, combine the unbleached all-purpose flour and salt. Gradually stir in the flour mixture, 1 cup at a time, into the yeast mixture. This gradual incorporation helps to create a dough that is well-mixed and smooth.

5. Kneading the Dough:
   Transfer the dough onto a floured surface. Knead it for about 8 to 10 minutes until it becomes soft, velvety, and slightly moist. The dough should be pliable and elastic, making it perfect for rising.

6. First Rise:
   Place the kneaded dough into a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel. Allow the dough to rise in a warm, draft-free area for approximately 1 hour, or until it has doubled in size.

7. Shaping the Loaf:
   After the first rise, punch down the dough on a floured surface to release any excess air. Knead it briefly to reshape. Form the dough into a smooth ball and place it onto a lightly oiled baking sheet that has been sprinkled with flour. Cover the dough with a towel and let it rise again for about 1 hour, or until it has doubled in size once more.

8. Preparing for Baking:
   Preheat your oven to 425°F (220°C). Just before baking, make three parallel slashes across the top of the loaf with a sharp knife. Brush the surface of the loaf with egg white to give it a glossy, golden finish.

9. Baking:
   Bake the loaf in the preheated oven for 10 minutes. During this initial baking period, spray the loaf with water three times, at 3-minute intervals. This creates a steam effect that helps develop a crisp crust. After 10 minutes, reduce the oven temperature to 375°F (190°C) and continue to bake for an additional 25 to 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

10. Cooling:
    Once baked, remove the loaf from the oven and allow it to cool completely on a wire rack. This step is crucial as it ensures that the bread finishes cooking internally and maintains its ideal texture.

Nutritional Information (per serving):

• Calories: 125.1
• Fat Content: 1.6 grams
• Saturated Fat Content: 0.2 grams
• Cholesterol Content: 0 milligrams
• Sodium Content: 304.6 milligrams
• Carbohydrate Content: 23.6 grams
• Fiber Content: 1.1 grams
• Sugar Content: 0.1 grams
• Protein Content: 3.7 grams

Servings:

This recipe yields 1 round loaf, which can be sliced into 16 delicious servings.

Enjoy the rich, savory flavors of Tomato Bread (Pane Al Pomodoro) with your favorite soups, salads, or as a stand-alone treat. Share this delightful recipe from Love With Recipes with friends and family, and relish in the satisfaction of homemade bread that brings everyone together. 🍞🍅