Saturday, February 27, 2010
Sourdough Tomato Bread
Here's a recipe you can make that will need the sourdough starter from yesterday's post.
Sourdough Tomato Bread:
1 ( 28 oz.) can tomatoes, undrained and mashed
1 c. Sourdough starter ( at room temperature)
1/4 c. grated Parmesan cheese
2 T. minced fresh chives
2 t. vegetable oil
1 t. garlic powder
1/2 t. salt
1/2 t. baking powder
1/2 t. dried whole oregano
2 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
9 1/2 c. whole wheat flour
vegetable cooking spray
Combine first 9 ingredients in a large bowl; beat at low speed until well blended. Set aside.
Dissolve yeast in warm water; let stand 5 minutes.
Add to tomato mixture; beat well.
Gradually add flour, beating until well blended. (dough will be sticky.)
Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8-10 minutes - if using a stand mixer, until dough pulls away from the bowl)
Place in a large bowl that has been coated with cooking spray, turn to grease top.
Cover and let rise in a warm place (85 degrees)free from drafts, 1 hour or until doubled in size.
Punch dough down and divide in half.
Shape each half into a loaf.
Place loaves in two 9x5x3 in. loaf pans that have been coated with cooking spray.
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in size.
Bake at 375 degrees for 40 minutes or until loaves sound hollow when tapped.
Remove from pans, and let cool on wire racks.
YIELD: 36 servings
128 calories per 1/2 inch slice
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Thyme for Herbs
Bits, Tales, and Yarns