Tomato Bread (pane Al Pomodoro)

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 1 garlic clove, minced
• 2 tablespoons finely chopped onions
• 1 tablespoon olive oil (or oil from the sun-dried tomatoes)
• 2 1/2 teaspoons active dry yeast (18 g)
• 1/4 cup warm water
• 1 cup water, room temp
• 1/2 cup coarsely chopped sun-dried tomato packed in oil
• 3 3/4 cups unbleached all-purpose flour (500 g)
• 2 teaspoons salt (10 g)
• 1 egg , beaten

Recipe

• 1 lightly sauté the garlic and onion in the oil; let cool to room temp stir the yeast into the warm water and let stand till 10 minute.
• 2 stir in 1 c water and garlic and onion w/ the oil; then stir in the tomatoes.
• 3 mix the flour and salt and stir in 1 c at a time into the yeast mixture.
• 4 knead on a floured surface until the dough is soft, velvety, and slightly moist (about 8 to 10 minutes) place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise 1 hr or until doubled.
• 5 punch the dough down on a floured surface and knead briefly.
• 6 shape into a ball and place on a lightly oiled baking sheet sprinkled with flour, cover w/ a towel and let rise until doubled, about 1 hours.
• 7 preheat oven to 425°f.
• 8 make 3 parallel slashes on the top of the loaf and brush with egg .
• 9 bake 10 minutes, spraying 3 times (every 3 minutes) with water.
• 10 turn heat down to 375°f and bake 25 to 30 minutes more.
• 11 cool completely on a rack.