Tomato Cumin Bread Food

CUMIN ROASTED TOMATOES

Steps:

• Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper.
• In large bowl, toss all ingredients. Spread tomatoes in single layer on cookie sheet.
• Roast 25 to 30 minutes or until tomatoes begin to split and brown.

TOMATO SALAD ON CUMIN-SPICED YOGURT

Steps:

• In a small, dry saucepan over medium heat, toast the cumin seeds until they are toasted and aromatic (do not let them burn!), about 2 minutes. Use a mortar and pestle or spice grinder to grind into a powder. In a small bowl, mix toasted cumin with 2 tablespoons yogurt, turmeric and 1/2 teaspoon salt, until no streaks remain. Set aside.
• To make the dressing, put the garlic, herbs, yogurt, vinegar, 1/2 teaspoon salt and pepper in a food processor, and purée until smooth. With the machine running, pour the oil into the bowl in a slow steady stream. The dressing will become a thin, light green vinaigrette.
• To assemble the salad, spread the remaining 1 cup yogurt on the bottom of a large serving dish. Toss the cut tomatoes with the vinaigrette, and pile them on top of the yogurt. Pour any remaining dressing all over the tomatoes and yogurt. Finish with a sprinkle of Maldon or other crunchy salt, and serve, spooning up the yogurt, tomatoes and dressing all together.

CUMIN BREAD

Steps:

• Scald the milk. Add honey, oil, salt and cumin seed. Add orange juice (it will curdle) and cool to lukewarm.
• In mixer bowl combine yeast and warm water with sugar and let sit until bubbly.
• Add milk/juice mixture. Add 3 cups unbleached white flour in 1/2 cup increments and beat at medium speed for 2 minutes.
• Mix and rough sift the rye and whole wheat flour to remove coarse bran hulls (which are in homeground but probably not in store bought) and when the 2 minutes are up, add the combined rye and whole wheat flours in half cup increments (this method of adding the flour is important unless you want to make bricks). You are waiting for a shaggy mass that pulls away from sides of bowl.
• Resting: Now turn off the machine and clean up your mess. Oil the bowl for the first rising. Call your mother. Play with the cat. (It's hard to break stride at this point but it's a crucial step.) You want the flours to absorb maximum moisture. Run the machine a few seconds to evaluate the sticky factor and then change to the dough hook.
• Kneading: Machine knead for 8 minutes. Push and shove the dough into the hook, always keeping dough involved. Stay alert or you'll lose the paddle and your hand. Frequent finger sprinkles of unbleached white flour keep the stickiness in control. Don't leave the machine unattended since the dough may look smooth and elastic and grasp the hook naturally and in another second it turns viciously sticky and avoids the hook.
• Turn dough out to a lightly floured counter space. Hand knead until you are satisfied with the dough.
• First rise: Lightly oil a bowl, turn the dough in it and cover with plastic wrap. Allow the dough to rise until it is at least doubled.
• Prepare for baking: Place a baking stone (or clay tiles that can be used for bread baking) in your oven. Turn on oven to 400.
• Shape the loaf: Turn out to a floured counter top and knead out any air bubbles. Then form the loaf into a football shape. (Beginning bread bakers should consult a good article or book to learn how to shape free-form loaves, or get an experienced bread-baking friend to show you how.).
• Second rise: Set up the bread's "home" for the second rise. You can use parchment paper on a peel (huge wooden paddle) but an inverted cookie sheet will do. Sprinkle parchment paper with cornmeal. Gently place dough in the center and cover with a terrycloth towel. (Don't worry about weight of towel -- yeast is mighty strong at this point.) Leave loaf until it is nearly double (about 25 minutes or more). UNDER rising is better since, if it rises too high, it will not oven spring and it may even collapse. Over-rising on first rise can be a blessing. On second rise, too high is a disaster.
• Slashing the loaf: Before putting in oven, with a single edge razor blade, make three long slashes. Don't do a direct north/south (ceiling to floor) slash but rather keep the blade almost parallel to the floor. This way the slashed dough will fold out and be even rather than form gullies.
• Baking: With a minimum of vibration, carefully slide the dough AND the paper into the oven.
• After 15 minutes it will be possible to gently pull the paper out (it will start to brown) and change position of the loaf which should have sprung in the oven. Be gentle, the crust is extremely fragile at this stage and if you break it, the steam will escape and it won't cook chewy.
• Turn the heat down to 350 and let it bake another 40 minutes or so. Occasionally change the loaf's position because of oven hot spots. After 40 minutes lift loaf and tap bottom. If it sounds hollow it is done. If you have any doubt, return to oven another 5 minutes or so.
• Remove to a wire rack (a spare cold oven rack will do). Let cool.

TOMATO-CUMIN BREAD

Steps:

• Combine the flour and 1 1/2 teaspoons of salt in a mixing bowl, add the water, and stir until mixture forms a dough. Turn out onto a lightly floured surface and knead until smooth. Place in a clean bowl, cover, and let stand 1 hour.
• Meanwhile, puree the butter, 1 1/2 teaspoons of salt, tomatoes, cumin seeds and pepper in a food processor. Set aside.
• Divide the dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but 1 piece with plastic wrap; do not stack. Roll 1 piece of the dough into a 5 1/2- to 6-inch circle. Spread with a rounded 1/2 teaspoon of the tomato butter. (Leftover butter can be frozen.)
• Roll the dough up tightly, making a long, ropelike strip. Starting at one end, tightly coil the strip like a pinwheel, and press the other end onto the outer edge to make an even round. Gently flatten with your palm, then roll the dough back into a 5 1/2-inch circle. Repeat with the remaining dough, refrigerating the finished ones on a parchment-lined baking sheet if your kitchen is warm.
• Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook the breads until browned and cooked through, about 1 1/2 to 2 minutes per side. Cut into quarters and serve hot.

TOMATO CUMIN BREAD

Steps:

• Combine the flour and 1 1/2 teaspoons of the salt in a bowl, add the water and stir until the mixture forms a dough. Turn out onto a lightly floured surface and knead on a lightly floured surface until smooth. Place in a clean bowl, cover and let stand 1 hour.
• Meanwhile, puree the butter, the remaining salt, the tomatoes, the cumin seeds and pepper in a food processor. Set aside.
• Divide dough into 12 pieces. Place on a floured surface and flatten each piece with the palm of your hand. Cover all but one piece with plastic wrap and set aside -- do not stack. Roll out the remaining piece into a 5 1/2-inch circle. Spread with a rounded half-teaspoon of the butter mixture.
• Roll up tightly, like a jelly roll, making a long strip. Starting at one end, tightly coil the strip, like a pinwheel. Repeat with the remaining dough, refrigerating the finished ones on a baking sheet lined with parchment if your kitchen is warm.
• Heat a large cast-iron skillet or griddle over medium heat. Working in batches, cook breads until browned and cooked through, about 1 1/2 to 2 minutes per side. Cut into quarters and serve hot.

TOMATO BREAD

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, salt, oregano, garlic powder, basil and rosemary. In a large saucepan, heat the tomato juice, tomato sauce and oil to 120°-130°, stirring occasionally. Add the dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes., Bake at 375° for 35-40 minutes or until lightly browned. Remove from pans to cool on wire racks.

CUMIN NAAN WITH GRILLED TOMATO CHUTNEY

Steps:

• Mix together the yeast and 1/4 cup of the warm water in a large bowl until the yeast is dissolved.
• Mix together the yogurt, cumin and remaining 1/2 cup water in a medium bowl and add to the yeast mixture, stirring until well blended. Add the bread flour and stir vigorously for 2 minutes. Cover loosely with plastic wrap and set aside at room temperature until bubbly, about 30 minutes.
• Stir in the oil, sugar and salt and enough of the whole-wheat flour to make a kneadable dough. Knead on a clean work surface, using additional flour to keep the dough from sticking, until the dough is smooth and elastic, between 5 and 10 minutes.
• Wash out the large bowl and coat it lightly with oil. Turn the dough in the oiled bowl to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. While the dough is rising, prepare the chutney.
• Light a grill for direct medium-high heat, about 425ºF.
• Divide the dough into four pieces. Roll each into a ball and flatten into a 1/2-inch-thick disk. Cover with a kitchen towel and let rest for 5 minutes. Lightly flour a clean work surface and roll each disk of dough into an oval about 9 inches long and 1/4 inch thick. Coat each bread with oil and stack on a plate to transport to the grill--a spray bottle works best. Careful not to deflate excessively.
• Brush the grill grate and coat with oil. Put the dough on the grill so the disks are evenly spaced, cover and cook until grill-marked and charred in spots on the bottom and puffed on top, about 2 minutes. Turn with tongs and cook on the other side until browned and spotted with char, about 1 minute. Remove to a plate, brush with butter and sprinkle with the cracked and toasted cumin. Serve with the chutney.
• To Make the Grilled Tomato Chutney: Light a grill for direct medium-high heat, about 400°F.
• Soak two or three bamboo skewers in water for at least 30 minutes. Thread the garlic cloves, ginger slices and onion slices on the skewers and coat with a thin film of oil. Brush the grill grate and coat with oil.
• Grill the skewers until the vegetables are lightly charred on all sides, about 5 minutes total.
• At the same time, place the tomato and jalapeno chiles over the fire and char on all sides, turning every 3 to 4 minutes. Remove the stems, and discard the chile seeds if you want the chutney to be milder.
• Chop the garlic, ginger, onion, tomatoes, and chiles finely and combine with the cumin, salt, black pepper, cilantro, and mint. Store in the refrigerator in a tightly closed container for up to 2 weeks. Makes 1 1/4 cups.
• NOTE: "TOASTING AND CRACKING WHOLE SPICES" You will need to toast about 2 tablespoons cumin seeds to prepare the ground toasted cumin and cracked cumin for the bread and chutney. Toast the seeds (or any whole spice) by heating a small, heavy skillet (such as cast-iron) until very hot. Add the seeds, remove from the heat, and stir until the seeds are aromatic and lightly colored, about 1 minute. You can use the same heavy pan (after it has cooled down) to crack or crush the seeds by carefully pounding them on a solid flat surface (like a butcher block) with the bottom of the pan.

TOMATO BREAD

Steps:

• Lightly grease large bowl and two loaf pans with olive oil.
• In small saucepan, heat juice, sauce and 2 tbs olive oil to 120 F degrees.
• Combine 3 cups flour with yeast and remaining ingredients.
• Pour in tomato mix and beat 3 minutes.
• Gradually add remaining flour until it holds together enough to turn out on floured surface.
• If the dough is too sticky, and you may need to add a little more flour, but not too much or you will have a dry bread.
• Knead about 5 minutes, until dough smooths out, place in lightly oiled bowl (olive is best here!), turning to coat dough with oil once, cover and let rise 1 hour.
• Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans.
• Cover pans and let rise 45 minutes.
• Preheat oven to 375 F degrees.
• Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes more.
• Bread is done when loaf sounds hollow when thumped with knuckle.
• Tip loaves out immediately onto wire rack to cool.
• *Note-Insteadof individual spices, you can also use 1 3/4 tsp of Italian Seasoning.