posted by cowgirl 06-23-102 7:56 PM
Tomato Bread
1 cup sour cream, yoghurt or buttermilk
6 oz. tomato paste
1 tsp. Olive oil
1 lg. Egg
2 cups all-purpose flour
1/2 cup cornmeal
1/2 cup spelt or white whole wheat flour
1 tsp. Sugar
2 1/2 tsp. yeast
1 tsp. each garlic powder, basil and coarse ground black pepper
1/2 cup pitted, sliced olives (up to 3/4 cup, be sure to use at least half black olives)
Combine everything except the olives in the bowl of a mixer. Knead 1 minute on low, then 6 minutes on medium speed to make a very soft dough, it’s okay if it’s slightly sticky. Add the olives and knead 2 minutes more. Form into a ball, grease top of ball, enclose bowl into a plastic bag and let rise 1-1/2 hours or until doubled.
Turn dough onto heavily floured board, punch down, divide into two pieces.
Grease two coffee cans and line bottom with parchment. Shape each piece of dough roughly into a cylinder and put into the can. Let rise till almost doubled, about 1-1/2 hours.
Bake in a 175° (350°F) oven for about 40 minutes, cool on a rack.
Note: You could also use two 8 inch loaf pans.