Aleppo Tomato Bread
Aleppo Tomato Bread
  • 1/3 cup warm water
  • 1 pgk dry yeast
  • 2 tbsp aleppo pepper
  • 1 cup tomato juice and pulp from 3 or so fresh tomatoes
  • 4 cups flour
  • 3 tbsp softened butter
  • 1 tsp salt

Place yeast and warm water in mixing bowl. Let proof about 5 minutes.

Add juice, salt, 3 cups flour, and aleppo pepper. With dough hook, mix well, adding softened butter a bit at a time to make a soft but not too sticky dough. Mix for about 10 minutes.

Turn dough out to a floured surface and knead briefly.

Roll into a ball and place in an oiled bowl. Cover and allow to rise until doubled.

Punch down and form into a round or oblong loaf. Place on a well-floured or corn meal-covered bread peel – if using a baking stone – or onto a floured or corn meal-covered sheet pan and let rise again, until doubled. Make a slit across the top about a half-inch deep.

Place into a 350°F oven and bake about 45-55 minutes.