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FareShare Gazette -- October 2005 Recipes

Make FareShare Gazette -- October 2005 Recipes at home with Olive Oil, Stale Bread, Ripe Tomatoes Peeled, Light Meat Broth, and Active Dry Yeast. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 6 tbsp
• 6 oz
• 1 1/2 lb
• 6 1/4 cup
• 1 pkg
• 1 1/2 cup
• 2 1/4 cup
• 2 cup
• 1/2 tsp
• 1/4 tsp
• 1/3 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Extra-virgin olive oil to serve -- (optional)

3. 3

   Heat 4 tablespoons (60 mL) of the oil in a large saucepan.

4. 4

   Add the chile, if using, and stir for 1 to 2 minutes.

5. 5

   Add the bread cubes and cook until golden.

6. 6

   Remove to a plate and drain on paper towelling.

7. 7

   Add the remaining oil, the onion and the garlic; cook until the onion softens.

8. 8

   Stir in the tomatoes, bread and basil.

9. 9

   Season with salt.

10. 10

    Cook over moderate heat, stirring occasionally, for about 15 minutes.

11. 11

    Meanwhile, heat the broth or water to simmering.

12. 12

    Add it to the saucepan with the tomato mixture and mix well.

13. 13

    Bring to the boil.

14. 14

    Lower the heat slightly and simmer for 20 minutes.

15. 15

    Remove the soup from the heat.

16. 16

    Use a fork to mash the tomatoes and the bread together.

17. 17

    Season with pepper and more salt, if necessary.

18. 18

    Allow to stand for 10 minutes.

19. 19

    In a small bowl, stir the yeast into the water and wine to dissolve.

20. 20

    Set aside for about 3 to 5 minutes.

21. 21

    Combine both flours, sugar and salt into the large bowl of the mixer and mix together (using a dough hook if you have one).

22. 22

    Stir the yeast mixture again and then slowly pour it into the flour mixture, with the mixer running on low speed.

23. 23

    Add the sun-dried tomatoes and the olives and continue mixing until the dough is soft and elastic.

24. 24

    In a small bowl, stir the yeast into the water and wine to dissolve.

25. 25

    Set aside for about 3 to 5 minutes.

26. 26

    Combine both flours, sugar and salt in the processor bowl and pulse slightly to mix.

27. 27

    Stir the yeast mixture again and drizzle it into the flour mixture with the processor running.

28. 28

    Add the sun-dried tomatoes and the olives and process until the dough is soft and elastic.

29. 29

    Grease a small baking sheet.

30. 30

    Shape the dough into a round or oval loaf and place on the baking sheet.

31. 31

    Dust the top of the dough very lightly with flour, cover with a kitchen towel and let the dough rise in a warm place for 1 hour (a good place is in a cold oven with only the oven light turned on to warm it).

32. 32

    About 15 minutes before the hour is up, preheat the oven to 425F (if the dough is rising in your oven, be sure to take it out first!).

33. 33

    Bake the dough on a greased baking sheet for 10 minutes.

34. 34

    Reduce heat to 400F and continue baking for 20 to 25 minutes longer, or until golden brown.