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Friday, December 24, 2010

Pane, Cipolla e Pomodoro

This is a very delicious tomato and onion bread.  It makes quite a good sized loaf, but keeps well overnight in an airtight container.

Tomato Filling
4 medium ripe tomatoes
1 tablespoon olive oil
2 medium red Spanish onions, sliced
1 clove garlic, crushed
1 tablespoon grated parmesan cheese
1 tablespoon chopped fresh oregano (I used a bit less dried as I couldn't get it fresh)

3 cups plain flour
2 teaspoons dried yeast
1 tablespoon sugar
2 teaspoons salt
1 tablespoon olive oil
1 cup warm milk, approximately
1 egg, lightly beaten

Tomato Filling - prepare first.
Peel tomatoes, remove seeds, chop flesh (I didn't peel the tomatoes but I removed the seeds).  Heat oil in pan, add onions and garlic, cook, stirring, until onions are soft.  Add tomatoes, cheese, oregano, cook stirring, 5 minutes.  Simmer, covered, about 10 minutes or until tomatoes are softened, stirring occasionally.  Cool.

Sift flour into large bowl, add yeast, sugar, salt and 1/3 cup of the tomato filling; mix well.  Stir in oil and enough milk to mix to a soft dough.
Knead dough on lightly floured surface about 10 minutes or until smooth and elastic.  Place dough in oiled bowl, cover, stand in warm place about 1 hour or until doubled in size.
Turn dough onto lightly floured surface, knead until smooth.  Shape into a round, place on greased oven tray.  Cut a large cross on top of dough, fill with remaining tomato filling.  Stand, uncovered, in warm place about 40 minutes or until almost doubled in size.
Brush loaf with egg, bake in 180ºC (355ºF) preheated oven about 40 minutes or until loaf sounds hollow when tapped.  Cover with foil if over-browning.

The bread will have a lovely golden brown colouring and a shiny appearance - it is very pretty bread!

*From the Australian Women's Weekly Home Library Italian Cookbook No. 2.

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