Tomato-caraway bread

Yield: 1 Servings

Measure Ingredient
3 cups To 3 1/2 cups bread flour
1 pack Dry yeast
17 tablespoons Tomato juice, (1 cup plus 1 tbsp.)
1 tablespoon Butter or margarine, room temperature
1 teaspoon Salt
1 tablespoon Sugar
1 Egg, slightly beaten
1 tablespoon Caraway or other seeds, (sesame or poppy)

Prepare a baking sheet, Teflon or coated with cornmeal; this recipe makes two slender loaves.

In a large bowl, stir together 1 cup flour and the yeast.

Pour tomato juice in a saucepan, then add butter, salt and sugar. Warm over low heat to melt or soften the butter to a temperature of 120 to 130-degrees F. (I use a Pyrex measuring cup in the microwave).

Add tomato mixture to flour and beat for 50 strokes by hand or 30 seconds on low speed by mixer with flat beater. Add ½ cup flour and beat 150 strokes by hand or for 3 minutes at moderate speed with mixer.

Continue to add flour and mix. Switch to dough hook if using mixer after about 2 cups flour have been incorporated in dough. When finished, dough should be a soft mass that cleans the sides of the bowl.

If kneading by hand, turn the dough onto a lightly floured work surface and knead for about 10 minutes. By mixer, knead until the dough is a soft ball on the dough hook - again about 10 minutes. Add sprinkles of flour if dough is too sticky.

Place dough in a lightly greased bowl and cover tightly with plastic wrap.

Set aside until the dough has doubled in bulk, about 1 hour.

Turn the dough onto the floured work surface and divide into 2 pieces. Roll each pice back and forth under your palms until it forms a narrow cylinder anbout 18 inches long and 2½ inches wide. Place on the baking sheet.

Cover with wax or parchment paper and allow to rise until the loaves have doubled in size, about 45 minutes.

Preheat the oven to 375 degrees about 20 minutes before baking.

About three minutes before baking, brush the loaves with the beaten egg and sprinkle with the caraway or other seeds.

Place on the middle shelf of the moderate oven. When lightly browned and tapping the bottom crust results in a hollow sound, the loaves are done, about 30 minutes.

Place on a metal rack to cool before slicing or freezing.

Recipe by: Bernard Clayton's New Complete Book of Breads Posted to FOODWINE Digest 17 Mar 97 by "Cathy L. Lielausis" <cathylielausis@...> on Mar 17, 1997

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