Sandra Lee Cookbooks

[jglass]

Originally Posted by chubbyalaskagriz

I've got the Jamie book with the baby blue front cover and the pink back one. I liked it but honestly, I've only made two things out of it- the banoffee tartlets and the individual tomato bread loaves baked in small 5 oz. tomato paste cans. Both were great...

Kevin is this the recipe for that bread?
SLOW-ROASTED TOMATO BREAD

Makes 6-8 ‘tin’ breads

INGREDIENTS
• 2 ¼ lb (1kg) cherry vine tomatoes (or plum tomatoes)
• 1 bulb of garlic, cut in half crosswise
• 1 handful of fresh basil, leaves picked
• sea salt and freshly ground black pepper
• optional: 1-2 dried red chillies
• extra virgin olive oil

• 1 x basic bread recipe
• optional: 6-8 empty tomato
• tins, or equivalent, to cook the bread in


DIRECTIONS
This is a lovely intense sweet bread. It’s brilliant for lunch, toasted with some mozzarella cheese and a little basil, or served simply with dinner. You can make a large loaf or smaller ones as I have here, using some old tomato tins which I have washed out and lined with greaseproof paper.
Preheat the oven to 300F. Prick the tomatoes with a knife - you can leave them on the vine. Toss them into an appropriately sized roasting tray with the garlic - you want the tomatoes to fit nice and snugly so you only have one layer. Rip in your basil, season well with salt and pepper and even a little chilli crumbled over if you like, and add 2 or 3 lugs of extra virgin olive oil. Place the tray in the preheated oven and roast for about 1 hour.
When the tomatoes are done, remove and allow to cool. Squeeze the sweet garlic out of its skin and throw the skins away. Choose 6-8 really nice tomatoes and put them aside to use on top of your bread. Remove all the stalks from the remaining tomatoes, then mash them up with the garlic, scraping up all the lovely, sticky goodness from the bottom of the tray. Start making your basic bread dough, and when it comes to adding the water, at Stage 2, pour your mushed tomatoes into a measuring
jug and just top up with water to give you the same amount of liquid as in the basic recipe. Carry on with the rest of the recipe, adjusting the amount of flour so you end up with a non-sticky, elastic, shiny bread dough. Allow it to prove for half an hour.
Shape the dough into a large loaf or smaller rolls. If you’re using tins, like I have, oil them well with olive oil and divide the dough between them and then push the remaining tomatoes into each one. Leave to prove again until doubled in size (about 15 minutes). Bake at 350F for around 20 minutes until golden and crisp. A larger loaf will need an extra 10-15 minutes. To check if the bread is ready, tap the bottom of it. A dull thud means it’s done.
Try this: As a quick alternative, you could work through the basic bread recipe and simply add sun-dried tomatoes. Just tear them up and squeeze them into the dough at Stage 5.

[chubbyalaskagriz]

Sure looks like it, janie!

[jglass]

I need to find his basic bread recipe or could I use any basic bread recipe I wonder?