Recipe for Tomato Bread??

[bluelacedredhead]

At the Central New York Tomatofest a few weeks ago, there was a loaf being sampled and sold by a Skanateales, NY bakery. It was a Sourdough Frenchstick with sundried tomato. It was quite lovely.

Unfortunately, I have been unable to find a recipe for a similar loaf online.

Does anyone have a recipe?

[sherenity]

I personally just use my favorite bread ( Focaccia Bread) recipe but use your favorite bread recipe. The SECRET is I use my olive oil that my sun dried tomatoes were in for the oil or fat they call for and than I coarsely chop my sun dried tomatoes at the vary end and knead them in (you can also add some fresh Basil and some roasted garlic with it.:)

[cornishwoman]

Heres my sun-dried tomato bread,its a green olive bread recipe.2onions chopped 4tablespoons olive oil,4cups white flour,2cups of wholewheat flour,1 envelope yeast 2cupswarm water,1/12 cups pitted green olives,pinch of salt 1/3 cup of chopped sun-dried toms. make as you would any bread,I bake it at 350 for 1 1/2 hours.hope thats helpful.

[bluelacedredhead]

Thanks to you both! The recipes are very different from the bread we sampled, but this is a Good Thing ;)

[louanne]

I just picked up a book at a sale...it has a sour dough french loaf in it...I will post it later when I get home from work....
but heres the sour starter part...which takes a week to get the frementation needed...

1 cup milk
1 cup water
1 tblsppon granulated sugar
1 teaspoon salt
2 cups all pourpose flour
1 packet active dry yeast
1/2 cup warm water( 100 to 115 degrees)

heat milk add water and cool to luke warm
stir in sugar salt and flour and bat untill well blended
trun into large crock, allowing ample room for expansion
cover wih cloth or cheese colth and allow to set in warm room for 3 to 5 days or untill bubbly and has a sour aroma
disolve yeast in the 1/2 cup warm water and beat into starter
cover again ans allow to stand for one week stirring each day
at the end of the week remove cloth and cover with lid

the book is by james beard...the recipie by the food editor of the los angeles times ..at that time....
will follow up with sponge and bread recipie later....

[Gary]

"It was a Sourdough Frenchstick with sundried tomato. It was quite lovely."
What you had sounds like the loaf of bread was divided and sliced length wise and them cut to a certain length, buttered or brushed with olive oil or oil from the sundried tomatos with garlic added and toasted. Similar to Bruchetta, it could then be spread with some diced sundried tomatoes, fresh schredded basil and cheese.
In such a case you could purchase a loaf at your favorite bakery and make your own sticks.
Gary

[bluelacedredhead]

No Gary, this was not Bruschetta.
This was an actual sourdough baguette with sundried tomato chunks baked right in it.

Lou TY, but no need. I was really only looking for amounts of sundried tomato to add to a batch of bread.

I joined a web forum from Syracuse NY. Lots of recipe exchange. Maybe one of them used to work at that bakery, lol

[louanne]

ahhhhhhhhhhhhhhhhh..good enough