Tomato Bread

Directions

Lightly sauté the garlic and onion in the oil; let cool to room temperature.

Stir the yeast into the warm water in a large bowl; let stand until creamy, about 10 minutes.

Stir in the other cup of water and the garlic and onion with the oil, then stir in the tomatoes.

Mix the flour and salt and stir 1 cup at a time into the yeast mixture.

Knead on a lightly floured surface, sprinkling with 2 to 3 tablespoons additional flour as needed, until the dough is soft, velvety and slightly moist, 8 to 10 minutes.

In processor: Stir the yeast in ¼ cup warm water in a small bowl; let stand until creamy, about 10 minutes.

Place the flour and salt in a processor fitted with the steel blade or dough blade and process briefly to sift.

Place the garlic and onion with the oil and the tomatoes on top of the flour.

With the machine running, pour the dissolved yeast and the 1 cup of water through the feed tube as quickly as the flour can absorb it.

Process until the dough comes together.

Process 30 seconds longer to knead.

The dough will be velvety, elastic and salmon colored.

Finish kneading briefly by hand on a floured surface, it you want.

1st rise: Place the dough in a lightly oiled bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

Shaping and Second Rice: Punch the dough down on a lightly floured surface and knead briefly.

Shape the dough into a ball.

Place on a lightly oiled baking sheet or a peel sprinkled with flour; cover with a towel and let rise until doubled, about 45 to 55 minutes.

Baking: Heat oven to 425 degrees F.

If using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaf onto it.

Make 3 parallel slashes on the top of the loaf with a razor.

Brush the top with the egg white.

Bake 10 minutes, spraying 3 times with water.

Reduce the heat to 375℉ (190℃) and bake 25 to 30 minutes longer.

Cool completely on a rack.