Herbed Tomato Bread (ABM)

I'm picking tomatoes daily from the garden. This bread is a lovely way to use up a few cherry tomatoes.

Herbed Tomato Bread

I adapted this recipe from a basic white bread recipe that came with my breadmachine. The first time I made the basic recipe, I felt there was something missing. So I started tweaking the recipe to come up with a rich, moist basic white bread that is good as is but I often modify it further. This recipe is one such modification. While the bread can be baked in the breadmachine, I prefer to bake it and most breads in the oven. The inside of this loaf is a pale pinky orange flecked with greens and reds. Use it for sandwiches or serve with a meal. This bread will likely freeze well but it never lasts long enough here!

Herbed Tomato Bread
by: Garden Gnome

1 1/8 cups milk (or 1 1/8 c water plus 1 tbsp skim milk powder)
1 egg
5-6 cherry tomatoes, left whole
2 tbsp butter*
2 tbsp honey
1 1/2 tsp salt
3 1/4 cups white flour**
1 tsp Italian seasoning or chopped fresh herbs
1 1/2 tsp instant yeast

Measure ingredients into breadmaker baking pan in the order specified by the manufacturer of your breadmachine. The above list is in the order for my breadmachine made by Black & Decker. The tomatoes may be added at the start or when the add signal. I add mine at the start. Select dough setting. When dough is finished remove from baking pan to a floured board. The dough will be slightly sticky. Knead in enough flour to just remove the stickiness. Place the dough in a prepared loaf pan. Cover with a damp towel and let sit in a warm area until doubled. Remove towel. Bake at 400 F for 20 minutes (375 F convection). Lower temperature to 350 F (325 F convection), bake until golden brown and loaf sounds distictly hollow when tapped on bottom. Remove from pan. Cool on wire rack.
Makes one large loaf.


Further Notes:
* you can use shortening but I prefer butter as it adds flavour
** adjust the amount of flour up as needed so the loaf is not too sticky

Enjoy!