January 22, 2009 | 48 Comments
Today we have a tomato fest. Twenty pounds of fresh, ripe tomatoes will dry down to just one pound of sun-dried tomatoes. So six tbsps total in both these recipes should amount to quite a few pounds of fresh, one would think. Sun-dried tomato gives this bread a wonderful aroma and the peppercorns lend a kick. You could even have it as a snack with tea.
This bread can be made with or without a sourdough starter.
If using 1/2 cup stiff sourdough (same hydration as final dough), reduce the wholewheat flour by 1/3 cup, the water by 3 tbsp and yeast by 1/4 tsp.
SUN-DRIED TOMATO PEPPERCORN BREAD
(one 2-pound loaf)
1 cup whole wheat flour
0.5 cup whole grain coarse cornmeal
** or more whole wheat flour
2.5 cups bread flour (or unbleached all-purpose flour)
1 and 1/3 cup water
1/4 cup packed sun-dried tomatoes
2 tsps peppercorns crushed coarsely
2 tbsps extra virgin olive oil
1 tsp chopped garlic
1.5 tbsps maple syrup (or honey)
2 tsps active dry yeast
1.5 tsps salt
1 tsp lemon juice
1. If the sun-dried tomatoes are packed in oil, drain well and chop. If dry, soak in hot water for 10 minutes, drain well and chop. Crush the peppercorns coarsely with a mortar and pestle or rolling pin.
2. Warm the water (10 to 15 seconds in the microwave). When it is lukewarm (not more than 105 F, just warmer than your hand), add the yeast and 1 tsp. maple syrup. Stir and set aside for five minutes. It should get foamy.
3. Add the the flours, the remaining maple syrup/honey, followed by the rest of the ingredients, with the yeast mix at the top.
4. Knead for 6-8 minutes until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time.
5. Put it in a large bowl, cover the bowl with a plate, or oiled cling wrap, and keep it in a warm place until doubled in quantity. (one to 1.5 hours)
6. Grease a loaf pan.
7. Punch the dough down gently, knead it a bit, shape it into a loaf, and place it (seam side down) in the loaf pan. (See instructions for shaping here)
8. Cover it with a floured tea towel and let it rise again until almost doubled (about 40-45 minutes).
9. Preheat oven to 375 F with a rack in the middle.
10. Slash the loaf across the top to let out steam.
11. Bake for 30-35 minutes until the loaf is golden and a skewer inserted in the middle comes out clean.
12. Let it cool for a couple of minutes, prod it gently out of the pan, and let it cool another 15 minutes on a wire rack.
This is our entry for Susan’s YeastSpotting.
… with Lima Bean-Tomato Hummus
1/3 cup dried baby lima beans (sometimes called butter beans) or 1 cup canned
3 tbsps tahini (raw sesame paste)
3 tbsps. lemon (or lime) juice
1 clove garlic, finely chopped
2 tbsp chopped sun-dried tomatoes
**drained if soaked in oil
1/4 tsp. dried oregano
1/8 tsp cayenne pepper
1 tbsp extra virgin olive oil
a sprinkling of paprika
salt to taste
1. Soak the dried beans for 8 hours. Rinse and cook them with plenty of water and salt on the stove top or in a pressure cooker. When you press one between your fingers, it should mash easily. Drain the beans (you should have about a cup) and save the cooking liquid. If using canned, drain the beans and rinse them well under running water.
2. Add everything except the paprika. Blend for 10 seconds or so, then pulse it to a not too coarse paste. Add some of the cooking liquid if necessary to get a dip-like consistency.
3. Adjust the salt and lemon juice, sprinkle the paprika and serve.
This is our entry for Chutney/Dip Mania @ Ramya’s Mane Adige.
-Bee and Jai