Roasted Tomato and Herb Bread

Ingredients:

1 small-medium tomatoes, roasted & pureed

1/2 TBS Yeast, active dry

¼ cup water, warm + more if needed

¼ tsp sugar

1 cups bread flour or all-purpose flour

½ cup wheat flour

¾ tsp salt

½ TBS olive oil

¼ + cups chopped herbs (whatever you may have or like)

*you can also use 2-3 TBS dried herbs

1. Preheat oven to 450 degrees

2. Line a small baking dish and place de-stemmed tomatoes inside. Drizzle a little olive oil over the tomatoes before placing in the oven for 20 – 30 minutes, or until the skins have split and appear to be pulling away from the fruit.

3. While letting the tomatoes cool slightly, add yeast and sugar to a small bowl or cup. Pour ½ c.

warm water over yeast and stir for a moment before letting sit for 5 minutes to let the yeast

activate. It should be frothy

4. Remove skins from tomatoes and puree/pulverize in blender, food processor, or with whisk

attachment of stand mixer. Fish out any chunks or skin pieces

5. Add yeast, salt, and olive oil to tomato puree

6. Add flour in parts, combining with dough hook or your hands. If mixture does not come together

or appears too dry, add more warm water slowly, 1 TBS at time

7. Add herbs

8. Knead with stand mixer or by hand for 10 minutes

9. Let rest in warm place for 30 minutes, or until doubled in size

10. Press down gently and form dough into a ball, let rest 10 minutes in baking dish/sheet. Preheat oven to 425 degrees

11. Score top, bake @ 425 degrees for 24 - 27 minutes, or until the top is hard and sounds hollow when you knock on it