← Back to Search Results
baking
Tomato and Batter Onion Bread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: 2 normal loaves, or 1 very large loaf

Ingredients

  • ¼ cup chopped sun-dried tomatoes
  • 1 cup hot water
  • 2 large onions
  • 3½ tablespoons olive oil, more for the pans
  • 2 teaspoons salt
  • 1½ pounds fresh red tomatoes, scalded and peeled
  • 1 cup whole wheat flour
  • 4 cups all-purpose flour, approx.
  • 2 envelopes dry yeast
  • 2 tablespoons sugar

Directions

Put the sun-dried tomatoes in a bowl with a cup of hot water and leave them to soak for at least ½ hour.

Peel the onions, quarter them lengthwise, and slice them. Heat 1½ tablespoons of olive oil in a non-stick pan and add the onions and a teaspoon of salt. Cook the onions in the oil over medium heat, stirring very often, until they are golden brown all over, then set them aside until needed.

Cut the fresh tomatoes into chunks, working over a bowl so as not to lose their juice. Simmer them in their own juice for 5–10 minutes, just until they are tender and their juice is slightly thickened. You should have 2 cups of chunky sauce. Combine the cooked fresh tomatoes, the soaked sun-dried tomatoes with their water, 2 tablespoons of olive oil, and a teaspoon of salt in a bowl and allow the mixture to cool slightly.

In the bowl of a food processor, fitted with the short plastic blade, combine the whole wheat flour and 1½ cups of the white flour with the yeast and sugar, and spin briefly to blend. Add the tomatoes and liquid, and process for several seconds at a time, scraping the sides down with a spatula in between, until you have a soft batter. Start adding the remaining flour, a little at a time, and process briefly after each addition. Continue adding flour only until the batter is thick and elastic but not yet stiff: Add the cooked onions and process for a few seconds only.

To prepare the batter by hand, combine the whole wheat flour and 1½ cups of the white flour with the yeast and sugar in a large mixing bowl and stir with a whisk to blend. Add the tomatoes and liquid and beat vigorously with a wooden spoon for several minutes. Add as much of the remaining flour as is needed, a little at a time, beating it in thoroughly each time, until the batter is thick and elastic. You should use almost all the 5 cups of flour. Add the cooked onions and stir them into the batter.

Generously oil two deep-dish pie pans, or one large oblong baking dish, about 9 by 12 inches. Using a large spoon or spatula, scoop the batter out into the prepared pans. It should be thick enough to hold a shape, but softer and stickier than a dough that you would knead. Spread the batter evenly in the pans, and push it into the corners. The surface will remain rough, which is fine.

Cover the pans with plastic wrap and leave the loaves to rise for about 45 minutes. The batter will nearly double in size.

Bake the bread in a preheated 375° oven for 35-40 minutes, or until it is lightly browned on top and the bottom sounds hollow when tapped. A thin knife inserted near the middle should come out dry.

Let the bread cool on a rack for a little while, then cut it into wedges or squares to serve.


© 1996 Anna Thomas

Note from Cookstr's Editors

Nutritional information is based on 16 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

192kcal (10%)
17mg (2%)
7mg (12%)
18mcg RAE (1%)
228mg
26mg
5g
4g
3g
35g
0mg (0%)
313mg (13%)
1g (3%)
4g (6%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-sushi-experience The Sushi Experience
by Hiroko Shimbo
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
spice Spice
by Ana Sortun
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
cook-with-jamie Cook with Jamie
by Jamie Oliver
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?