Roasted Tomato and Jalapeno Bread

What is “Southwestern Cuisine”?  Some food history enthusiasts see it as a particular culinary movement influenced by Native American, Mexican, Spanish, and cowboy food  that began during the 1980’s. Other may view “Southwestern” food as the fusion of the food of these cultures that has been developing into regional traditions throughout states like Texas,  New Mexico, Colorado, California for at least a couple of centuries.  Either way, the food is characterized by bold, rustic flavors with  chiles, corn, tomato, beans, and of course meat and poultry faring prominently.  Trying to define “Southwestern”  food  has had me looking down a wormhole that I’m not ready to go down yet.  Is Tex-Mex considered Southwestern food?  This bread, though not traditional,  includes  jalapenos,  tomatoes, and  cornmeal in addition to  wheat flour.

The reason for this bread really is to celebrate the One Year Anniversary of “Fiesta Friday” ,  a virtual potluck of foods hosted by Angie of “The Novice Gardener”.  This brilliant idea of a virtual weekly event has brought together many food bloggers together to share their labor of loves.  The passion and creativity behind the food is always truly inspiring.   There are usually  vegan and vegetarian options as well,  so there is something for everybody.   I bring this bread to acknowledge Angie’s  tremendous hard work and commitment it takes keep this weekly event going.  I’ve seen that it has added much fun and joy to blogging for so many.  This simple bread is not a tour de force appetizer, entrée,  or dessert you’ll regularly see at Fiesta Friday,  but I think it’ll make a decent accompaniment.

I have to admit though that this recipe needs tweaking.  The crumb was tighter than I would have preferred and that was no doubt caused by the use of cornmeal and whole wheat flour.   Leaving out the cornmeal I think would give it a more airy and tender crumb.  The cornmeal didn’t add much flavor either.  I think I would prefer a simpler flavored dough to let the roasted tomato and jalapeno flavor come out more.  This bread deserves an updated and revised recipe.  I may include the new improved version at this post.

For 2 large or 3 medium size loaves.

Pate fermente:

3 cups bread flour

1/2 teaspoon instant yeast

1 teaspoon salt

1 1/2 cups water

Cornmeal soaker:

1/4 cup cornmeal

1/4 cup water

Slow roasted tomatoes:

3 # ripe tomatoes or 3 pints cherry tomatoes

Olive oil to drizzle

Fire roasted jalapenos:

1 to 2 medium size jalapenos depending on how spicy you want the bread

Final dough:

All of pate fermente

All of cornmeal soaker

2 cups bread flour

1/2 cup whole wheat flour

1 3/4 teaspoon yeast

1 1/2 teaspoons salt

All of the roasted tomatoes

The fire roasted jalapeno pepper

To make the pate fermente mix the bread flour,  yeast, and salt together in your mixing bowl.  Add the water and stir to form a loose shaggy dough.  Mix on the recommended speed for your mixer until it is smooth and elastic,  about 5 to 7 minutes.  Shape into a ball and place in an oiled bowl.  Move the dough around so that all sides get oiled.  Cover with plastic and let it sit to ferment until it is about 1 1/2 times larger in volume.  Carefully degass the dough to reduce it to the original size.  Cover it again with plastic and store overnight in the refrigerator.

For the cornmeal soaker mix well together the cornmeal and water in a small container. Cover with plastic and let it sit at room temperature overnight.  This helps soften the cornmeal and develops a little flavor.

To roast the tomatoes,  slice them in half,  place them cut side up on an oiled baking tray, and drizzle lightly with oil.  Put them in an oven preheated to 225 degrees and roast for 5 to 6 hours.  Cherry tomatoes will take less time,  maybe 3-4 hours,  so watch them carefully.  Sometimes I prick the tomatoes with a fork from time to time to help evaporate the liquid.  The tomatoes should shrink, lose most of their moisture,  and develop a more intense flavor.  You can do this the night before and then store in the refrigerator.

To fire roast the jalapenos,  place them above a flame on your stove top and char them slightly.  If you don’t have gas flame,  you can also roast them in your oven.

On baking day,  remove the pate fermente from the refrigerator about an to 1 to 1 1/2 hours before you begin to allow to get to room temperature.   Rough chop the tomatoes and allow to reach ambient temperature.  Finely chop the jalapenos as well.  Include most or all the seeds depending on how spicy you want the bread to be.

When the dough is ready,  cut it into about 10-12 pieces with a knife or pastry cutter.  Put the pieces in your mixing bowl along with the bread flour,  yeast,  salt, and cornmeal soaker.  Mix everything together well with a spatula to form a loose dough.   If the dough seems too dry, add some water it get it manageable enough to knead.  Now mix with the paddle attachment for 3 to 4 minutes.  Begin adding the chopped tomatoes and jalapeno.  Depending on how moist they are,  the dough may get wetter.  Add bread flour as necessary as you continue adding the rest of the tomatoes. Continue mixing until the dough is smooth and elastic. This should take abut 5 more minutes.

Remove the dough from your mixer,  form it into a ball, and place it in an oiled bowl.  Roll the dough around to get it oiled on all sides. Cover with plastic and let it ferment until it doubles in size.

Remove the dough from the bowl,  lightly degass it,  and divide it into 2 or 3 portions.  Form them into a  round shape.  Put each on parchment paper (if using a baking stone),  lightly oil them with spray oil,  and cover with plastic.  If not using a baking stone,  put them on an oiled baking tray. Let them proof until just about twice in volume.  While they are proofing,  pre-heat the oven to 475 degrees.  Be sure to put your baking stone in place if you have one. The parchment paper makes it easy to transfer the dough from your counter to oven.

When the dough is ready,  lightly top with cornmeal, and slash them as desired.  Place them in the oven.  Spritz with a water mister to simulate steam.  Do this 2 more times,  within 10 mintutes and lower the oven to 400 degrees.  Bake until they reach an internal temperature of 200 degrees,  about 20 to 25 minutes.  Put them on a rack to cool completely before slicing.

Notes:  The trickiest part about mixing the dough is keeping it from getting too wet while adding the tomatoes.  If you didn’t fully roast them,  they will release much of their juice,  requiring an addition of flour.

 

 

 

 

 

 

Advertisement