Tomato Herb Bread

Wow....you guys, I really hit it out of the park with this one. Amazing bread, I'm telling you. If you ever wanted to make a bread recipe, this would be the one to try. Hands down the best loaf of bread I have ever made!

Tomato Herb Bread

1 c. water (warm)
1 T. olive oil
2 T. tomato paste
1 T. brown sugar
2 t. minced dried onion
1/2 t. Greek oregano, crushed
3 c. flour
1 t. salt
1 pkt. bread machine yeast (or quick dry active)
Optional: 1/2 c. chopped Greek olives

Put all ingredients into bread maker, in order listed above, and set to "dough only". Let your bread machine do all the work to mix and knead the dough! If you'd like, you can also add 1/2 a cup of chopped Greek olives to the dough as it is mixing—let the main dough form before you add them in.

After dough has risen in machine, dump it out onto a well-floured surface, and knead it around for 5-10 minutes. Shape into a loaf, place in buttered baking pan, slather top of loaf with butter, cover with waxed paper and a towel; allow to sit in a warm place for about 30 minutes to rise a second time.

Heat oven to 350˚. Bake bread for 27-32 minutes, until top is browned lightly, and the loaf sounds hollow when tapped with a knife.



MY NOTES:
This bread was an improvisation based upon a recipe called "Greek Olive Bread" which is in the Betty Crocker's Best Bread Machine Cookbook. I wanted to make olive bread for my friends, and I was considering what else I could add to enhance the flavor.

As usual, a peek into the pantry turned up some brilliant inspiration in the form of a little can of tomato paste. Unsure how much to add to the recipe…..I guessed! Two tablespoons gives the bread a nice tangy tomato flavor without being overwhelming.

Casey and I were standing over the loaf, nomming on warm buttered slices of it, proposing other uses of the dough, such as: pizza crust, bread sticks, dinner rolls, etc.

I also am now noticing that a couple of pages further in the book, there is a baguette recipe which calls for pesto and sun-dried tomatoes…but I like my bread concept better!





p.s. Amy, you have to try this recipe!