Tuesday, August 2, 2011

Tomato basil rosemary bread

I know it's one of the hottest days of the summer and here I am sharing a recipe for baking bread. So, you can read about the bread's deliciousness today and bake it another day. If you are like me and have a garden, you are probably wondering what to do with the abundance of herbs and tomatoes. Why not make a bread that you can use for sandwiches or cut it up and dip it in a bit of olive oil for an appetizer? I like the simplicity of frozen dough when making bread. Take a frozen loaf, pop it in a greased loaf pan and let it rise all day. You could make this bread even tastier by sprinkling a bit of Parmesean cheese on it before baking.

1 loaf of Rhodes frozen dough
1 Tbsp of each-chopped rosemary and basil
1 tomato sliced- I used 4 slices of a plum
salt and pepper
3 Tbsp of olive oil

Let frozen dough rise in a sprayed loaf pan at room temp for 7 hours. Preheat oven to 350. Brush 2 Tbsp of olive oil on the bread. Then place tomatoes, basil and rosemary on the bread. Sprinkle with salt and pepper and drizzle with remaining olive oil. Bake at 350 for 20-25 min or until golden brown.

1 comment:

Theresa S. said...

This looks so good! I wish we lived closer so I could stop over for a bite! :)