Post #478961

Think I'm going to take a stab at a tomato bread today... One where the dough itself is flavored with tomato. No real starting recipe, will use some posts from The Fresh Loaf for inspiration on the tomato piece, and a recipe from Hamelman or Berenbaum as a base. (Maybe H's Rustic Bread?) Most of what I am seeing uses a tomato paste or puree in the mix, along with herbs. We picked up some sundried tomatoes, so I think I will fold some of those in during shaping, too. #Baking #Bread