March 16, 2008

Tomato Wheat Baguettes with Garlic and Rosemary

Although my baguette-shaping skills need a bit of improvement (this was my first attempt), the flavor of these loaves is excellent. It's a pretty bread that goes well with any Italian food.

Tomato Wheat Baguettes with Garlic and Rosemary
1/3 cups tomato juice
2 tsp. active dry yeast
1/2 tsp. salt
2 tsp. extra-virgin olive oil
2 tsp. dried rosemary
2 tsp. minced garlic
1 cup whole wheat flour
3 cups bread flour
1/2 cup chopped sun-dried tomatoes

Heat tomato juice until warm, between 105ºF and 115ºF. Pour into large, warmed bowl and add yeast. Let stand 5 minutes.

Add salt, oil, rosemary, garlic and wheat flour. Beat until smooth. Slowly add half the bread flour and beat until a soft dough forms. Cover, and let stand 15 minutes. Knead dough on medium, adding remaining bread flour, until smooth, springy and soft dough forms. Knead in tomatoes. Remove the dough hook, cover and let rise until doubled, about 1 hour.

Turn dough onto lightly floured surface. Punch down, divide and shape into two baguettes. Lightly grease a baking pan, and place the loaves, smooth sides up, on the pan. Cover and let rise until doubled, about 45 minutes. Preheat oven to 375
ºF. Slash the top of the loaves, and brush with water. Bake 25 to 30 minutes, until loaves are golden. Cool on wire racks.

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