Italian Tomato Bread. Turn off the heat and cool a couple of minutes. Tuscan tomato bread soup called in Italian "Pappa al pomodoro" was the traditional poor Tuscan's farmers recipe made up with stale bread leftovers. It's tasty, quick, cheap and useful when there was too much staled bread and those farmers would had never thrown all to the hens in the farmyard.
Catalan Tomato Bread Ingredients: To make Catalan tomato bread, you will need the following ingredients: Bread: In Catalonia, it is traditional to use coca bread (pictured above), which is kind of like a flat baguette that is then halved, sliced and toasted. But really, any type of bread will do for tomato bread. Coat a large wide pot with olive oil over medium heat and add the onions. You can have Italian Tomato Bread using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Italian Tomato Bread
- You need 1/4 oz of active dry yeast (1 standard packet).
- It's 1 tbsp of sugar.
- Prepare 1/4 cup of warm water (about 110 degrees fahrenheit).
- You need 1 cup of pizza sauce.
- Prepare 1/4 cup of butter melted + more for brushing on top later..
- Prepare 1 tsp of salt.
- It's 1 of egg.
- Prepare 1 tsp of basil paste.
- It's 3 cup of to 4 of all-purpose flour.
- You need of oil.
Panzanella needs a good half hour, or up to four hours, for the bread to absorb the tomato juices and for the flavors of all the vegetables to mingle. I find there's a sweet spot with every batch where the bread has softened, but still has a little crunch near the crust. This classic Italian bread-and-tomato salad manages to be fresh and summery, but still hearty enough to eat as a light supper or lunch. Why It Works Salting and draining the tomatoes produces tons of flavorful liquid to build up a lot of vinaigrette—essential for rehydrating the dried bread.
Italian Tomato Bread instructions
- In a large mixing bowl, dissolve the yeast & sugar in the warm water. Let stand 5 minutes..
- Add in the pizza sauce, 1/4 cup melted butter, egg, salt, & basil paste. Stir together. Then add 2 to 3 cups of flour sifted, stirring until smooth. Add more flour as needed until it forms a firm dough..
- Turn dough out onto a floured surface & knead until elastic. About 6 minutes. Place in oiled bowl - turn the dough once to oil top. Cover with a damp towel & set in a warm place to rise for about 1 1/2 hours..
- Punch dough down. Reshape & transfer into an oiled loaf pan. Cover again with same towel & allow to rise for 30 more minutes..
- Bake at 400°F fahrenheit for 20 - 30 minutes or until golden brown - turning the pan half way through the cooking process. Place loaf on a wire rack to cool & brush with some melted butter..
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and Parmesan cheese. This tomato bread recipe is striking in color and beautiful with flavor. Rosemary and thyme, along with tomato paste makes for a delicious homemade Italian bred. This is a recipe for a yeast tomato bread that's made using a stand mixer with a dough hook. Beautifully fragrant, and savory in flavor.
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