Tomato-Cheddar Bread

This is just slightly different from my Tomato Herb Bread, and is also extremely delicious...

Tomato-Cheddar Bread

1 c. + 2 T. warm water
2 T. tomato paste
2 T. brown sugar
3 c. flour
1 c. fine shredded cheddar cheese
1 1/2 t. salt
1 T. minced onion
1 pkt. active dry yeast

1) Mix all ingredients on "dough" cycle in bread machine (in order recommended by manufacturer), or by hand in a very large bowl. If making by hand, allow mixed dough to rise for 30 minutes, covered, in a warm place.

2) Remove dough from bowl or bread machine, and knead around a little on a lightly floured surface; allow it to rest for ten minutes (yes, you do need to do this).

3) Butter a large cookie sheet or jellyroll pan; set aside.

4) Flatten dough, and roll it out into a big flat rectangle shape, about 16" x 12". Cut the rectangle in half, leaving you with two pieces of dough that are about 8" x 12". Roll each up along the 12" side; make sure it isn't loosely rolled. Pinch edge to seal the seam, and shape each into desired loaf proportions (i.e. long & skinny, or short and stout—totally your call).

5) Move the loaves to your baking pan, and make diagonal slashes over the tops with a lame or a sharp serrated knife blade. Cover with waxed paper and then a kitchen towel, and allow them to rise for about 30-40 minutes.



6) Heat oven to 375˚. If you want, you can brush the tops with beaten egg, or water, and sprinkle with kosher salt, or Parmesan, before baking.

7) Bake for 20 to 25 minutes, until browned on top, and the smell become irresistible. Try to cool it on a wire rack after baking, and not burn your mouth. Save one of the ends for me…that's my favorite…



This one went to some friends, and disappeared right before my eyes...


The dried minced onion I use...too many fresh onions go bad in my fridge or pantry!


Well, it looks like about a cup of cheese....I think....



Mmmmmm....fresh baked bread....