Caprese Bread Loaf
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A Note from Feedfeed
Sandy from @sandyeatsblog created this recipe using Muir Glen's Organic Fire Roasted Diced Tomatoes. She found all the ingredients at her local Whole Foods in San Francisco, CA. Find your local Whole Foods here, and you can try this recipe too!
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Recipe Card
For the Tomato Filling:
ingredients
- 1 tablespoon olive oil
- 3 cloves garlic, crushed
- 1 (14.5 ounce) can Muir Glen Fire Roasted Crushed Tomatoes
- 15 whole basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded mozzarella
For the Bread Starter:
ingredients
- 3 tablespoons bread flour
- 3 tablespoons water
- 3 tablespoons milk
For the Bread:
ingredients
- 2 1/2 cups bread flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 (0.75 ounce) package active dry yeast
- 1 egg, room temperature and beaten
- 1/2 cup milk, room temperature
- 1/4 cup unsalted butter, room temperature
- Handful of shredded mozzarella
For the Tomato Filling:
Method
Step 1
Add oil and garlic to a large sauté pan and cook over medium low heat for a minute.
Step 2
Add canned tomatoes, basil, salt, and pepper and let cook for 15 minutes.
Step 3
Blend tomatoes and return to saute pan.
Step 4
Cook over low heat for an hour, stirring occasionally. Set aside to cool down.
For the Bread:
Step 1
Add starter ingredients to a small saucepan. Stir ingredients together until there are no lumps.
Step 2
Turn on the heat to medium low and stir constantly until a thick paste forms.
Step 3
Place saucepan aside and allow starter to cool.
Step 4
Whisk together flour, sugar, salt, and yeast in the bowl of a stand mixer. Add the starter, egg, and milk to the dry ingredients and turn on stand mixer on low and knead for about 5 minutes.
Step 5
Add the butter one cube at a time and continue to knead on low for another 5 minutes.
Step 6
Increase the speed to medium until the dough pulls away from the sides of the bowl and begins to look smooth.
Step 7
Transfer dough to a greased bowl and cover with plastic wrap. Let dough rest between 30 minutes to 1 hour (depending on ambient room temperature). Note: the dough does not need to double in size.
Step 8
Grease loaf pan with butter and set aside.
Step 9
Punch dough down and transfer onto a work surface. Divide the dough into four equal parts. Cover dough as you work with each quarter to avoid the surface from drying out.
Step 10
Working one quarter at a time, roll out the dough into a 9x6 rectangle. Spread 2 tablespoons of tomato filling onto the dough evenly and sprinkle about a tablespoon of mozzarella over the filling. Fold in about ½ inch of the longer sides of the dough rectangle and roll the dough into a log.
Step 11
Place the log seam side down into the loaf pan and repeat with remaining quarters of dough.
Step 12
Cover pan with plastic wrap and let rest for 30 minutes to 1 hour (depending on ambient room temperature).
Step 13
Preheat oven to 350˚F and adjust rack to be in the center.
Step 14
Brush dough with egg wash and sprinkle handful of mozzarella over the top.
Step 15
Bake for about 35 minutes until top is golden brown (or until an internal temperature reaches 190F). If the top is browning too fast, cover with aluminum foil.
Step 16
Let pan cool for at least 5 minutes before unmolding the bread. Allow the bread to cool on a wire rack for 15 minutes before eating.