Pair this easy homemade bread recipe with tomato butter

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

Change up an old favorite by pairing this easy homemade bread recipe with a simple tomato butter.

Ingredients

  • 1 1/2 cups warm water
  • 1 teaspoon sugar
  • 2 1/14 teaspoons active dry yeast
  • 1 1/4 teaspoon kosher salt
  • 2 1/2 cups flour

For tomato butter:

  • 2 cups broiled cherry tomatoes
  • 1 tablespoon thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 sticks unsalted butter

Instructions

  1. Combine warm water, yeast and sugar in the bowl of a stand mixer, stirring gently with a spoon.
  2. Let the mixture rest for about 5 minutes while the yeast proofs, or until the mixture looks foamy.
  3. Add kosher salt. With a dough hook attached to the mixer, mix on low speed and gradually add flour. Keep mixing until all flour is incorporated and dough beings to pull away from the sides of the bowl.
  4. Remove the bowl from the mixer and lightly flour all sides of the dough to keep it from sticking, flipping it over to really make sure you cover each side.
  5. Cover bowl of dough with a towel and let it rise for about 1 hour or until the dough has doubled in size.
  6. Once dough has risen, lightly flour a large cutting board. Flip the dough onto the board and sprinkle more flour across the top. Being shaping into a loaf. (Wet your hands with water if the dough keeps sticking and make sure not to flatten the dough—any bubbles make for a nice, airy loaf.)
  7. Preheat the oven to 460° F and place an empty dutch oven with the lid on while you do so.
  8. Once ready, place shaped loaf into the pre-heated dutch oven with the seam-side up. Put on the lid and bake in the oven uncovered for 30 minutes.
  9. At the 30-minute mark, remove the lid and continue cooking bread for 10-20 minutes or until the crust is deeply browned.
  10. Once done, remove from oven and use a long spatula to lift the bread out and onto a cooking rack. Let cool for at least 20 minutes before cutting into it.
  11. For the tomato butter: Mix tomatoes, thyme, salt and pepper in a food processor until well combined. Add butter and mix until thickened.
  12. Serve bread with tomato butter and enjoy!

75 PHOTOSGood Eats: Summer recipesSee GalleryGood Eats: Summer recipes

Oven Baked Barbecue Brisket

Get the recipe.

Beer and Ranch Chicken and Potato Kebabs

Get the recipe.

Reese’s Ice Cream Sandwich Cake

Get the recipe.

The Ultimate Shrimp ‘Boil’

Get the recipe.

Chili Cheese Dogs with Sweet Potato Fries

Get the recipe.

Star Spangled Blueberry Mojito

Get the recipe.

Heirloom Tomato and Beet Salad

Get the recipe.

Roasted Potato Salad with French Lentils and Veggies

Get the recipe.

Shrimp Tostadas

Get the recipe.

Strawberry Chamomile Paloma

Get the recipe.

Jalapeño Popper Pigs in a Blanket

Get the recipe.


Smoky Beef Ribs with Sriracha BBQ Beer Sauce by Drool-Worthy | Sarah Mason

Get the recipe here.

Baked Parmesan Zucchini

Get the recipe.

Berry Pizza with Whipped Ricotta

Get the recipe.

4 Ways to Make Guacamole

Get the recipes.

Peach Donuts

Get the recipe.

Hot Dogs with Cheddar and Sautéed Apples by Food & Wine

Get the recipe here.

Summer avocado pasta salad by Best Bites

Get the recipe here.

Cheddar BLT Burgers with Tarragon Russian Dressing by Food & Wine

Get the recipe here.

Grilled Potato Salad with Scallion Vinaigrette by Food & Wine

Get the recipe here.

Blackberry Gimlet

Get the recipe.

Tomato Tulips by Best Bites

Get the recipe here.

Maple Dijon Salmon Skewers by Food & Wine

Get the recipe here.

Strawberry Rhubarb Hand Pies by The Girl in the Little Red Kitchen | Susan Palmer

Get the recipe here.

Cucumber Basil Watermelon Salad by Best Bites

Get the recipe here.

Grilled Cucumbers and Eggplant by Food & Wine

Get the recipe here.

3 Twists on Chicken Wings by Best Bites

  1. Epic dry rub baked chicken wings
  2. Stick and crispy Asian chicken wings
  3. Crispy seasoned chicken wings

Get the recipes here.

Cauliflower Steaks with Herb Salsa Verde by Food & Wine

Get the recipe here.

Tomato and Watermelon Poke by Chef Richard Blais

Ingredients: 

  • 2 each large heirloom tomatoes
  • 3 cups diced watermelon
  • 1 avocado
  • 1 lime, juiced
  • ½ tsp Morton® Fine Sea Salt
  • ½ cup pine nuts
  • ½ cup citrus ponzu
  • 1 tbsp sesame oil
  • 1 tbsp sliced green onions
  • 1 ½ cups prepared seaweed salad
  • 1 tbsp sesame seeds
  • 1 tsp Morton® Coarse Sea Salt

Directions: 

Optional: Compress watermelon by placing in a vacuum sealed bag and removing all air and sealing closed. This compresses the juices in the watermelon and makes it look just like tuna poke.

Set oven to 350°F. Lay pine nuts in a single layer on a baking tray and toast in oven until golden brown, about 4 minutes. Remove and set aside to cool.

Dice tomatoes into medium sized pieces. Remove the skin and seed of the avocado and dice into medium sized pieces. Mix with the juice of 1 lime and Morton® Fine Sea Salt. Fold in watermelon, tomato, ponzu, sesame oil, and green onions.

Divide poke into 4 bowls. Top with seaweed salad, pine nuts, and sesame seeds. Finish with a sprinkle of Morton® Coarse sea salt.

Golden Peach Slushy

Get the recipe.

Black-Eyed-Pea Salad by Food & Wine

Get the recipe here.

Pineapple & Ginger Coconut Cream Popsicles by Beard + Bonnet | Mary van der Kruik

Get the recipe here.

Bacon Burgers with Cilantro-Yogurt Sauce by Food & Wine

Get the recipe here.


Apple Cole Slaw with Poppy Seed Dressing by Kitchen Joy | Amanda Joy McGovern

Get the recipe here.

Chocolate-Peanut Butter Moon Pies by Food & Wine

Get the recipe here.

Crispy Buttermilk Fried Chicken by Food & Wine

Get the recipe here.

Hydrating Watermelon Detox Water by Best Bites

Get the recipe here.

Chipotle Rubbed Grilled Salmon Tacos by Food & Wine

Get the recipe here.


Grilled Chicken Pasta Salad with Kalamata Olives, Capers and Sun Dried Tomatoes by Carrie’s Experimental Kitchen | Carrie Farias

Get the recipe here.

Deviled Salmon by Food & Wine

Get the recipe here.

Grilled Sirloin Steak with Cilantro-Sesame Marinade by Curtis Stone 

Get the recipe here.

Potato Salad with Hummus-Yogurt Dressing by Food & Wine

Get the recipe here.


Grilled Peaches with Vanilla Cream & Walnuts by Fit, Fun & Delish! | Ana Frias

Get the recipe here.

Roasted Veggie Potato Salad by An Edible Mosaic | Faith Gorsky

Get the recipe here.

Grilled Chocolate Sandwiches with Caramel Sauce by Food & Wine

Get the recipe here.

Picante Glazed Chicken Wings by Campbell’s Kitchen

Get the recipe here.


Creamy Potato Salad with Eggs, Peas and Chives by Weeknight Wonders | Ellie Krieger

Get the recipe here.

Watermelon Rum Punch by Jelly Toast | Emily Caruso

Get the recipe here.

Grilled Skirt Steak with Fruit-and-Green-Tomato Salsa by Food & Wine

Get the recipe here.

Grilled Leeks with Shishito Romesco by Food & Wine

Get the recipe here.

Lavender Lemonade by Best bites

Get the recipe here.

Fresh Grilled Corn and Tomato Salad by This Silly Girl’s Life | Dana DeVolk

ADD TO RECIPE BOX

Get the recipe here.

Lemon Blackberry Cake by Fork and Beans | Cara Reed

Get the recipe here.

Bacon and Green Onion Pasta Salad by Erren’s Kitchen | Erren Hart

Get the recipe here.


Bacon Goat Cheese Burgers with Honey and Arugula by Cooking and Beer | Justine Sulia

Get the recipe here.

Macaroni and Cheese with a Crusty Crunch by Kitchen Daily Editors

Get the recipe here.

Maple Mustard Glazed Tofu Skewers from House Foods

Ingredients: 

  • 2 pkg. House Foods Tofu Extra Firm
  • 4 Tbsp. pure Vermont maple syrup
  • 4 Tbsp. stone ground mustard
  • 1 ½ Tbsp. apple cider vinegar
  • 2 Tbsp. extra virgin olive oil
  • ¾ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 12 wooden skewers, soaked in water for 15 minutes before using

Directions:

Drain and dry the block of tofu with paper towels. Wrap the block of tofu in a thick layer of paper towels and place on a plate. Lay another flat-bottomed plate (or small cutting board) on top of the tofu and place a can or two of beans on the plate/cutting board to weigh down the tofu, which will help press excess moisture from it. Let sit for 30 minutes. 

Meanwhile, in a medium bowl, whisk the maple syrup, mustard, cider vinegar, olive oil, garlic powder, salt, and pepper.

Cut the tofu into 1-inch thick slices, then cut again into 1-inch cubes. Place the tofu in the maple-mustard sauce and toss to coat the tofu. Cover and chill for 30 minutes to 1 hour, tossing occasionally.

Thread the tofu on wooden skewers that have been soaked beforehand.

Lightly brush the grates of your gas grill with oil. Heat the grill flames over medium heat. Once hot, add the tofu skewers and grill until browned and crispy, 12 to 15 minutes, turning occasionally to brown them on all sides. Brush the skewers liberally with any remaining maple-mustard sauce in the last 5 minutes of grilling.


Southwest Burgers with Pepper Jack Cheese and Avocado Salsa Blogging Over Thyme | Laura Davidson

Get the recipe here.

Pasta Salad by Made To Be A Momma | Katie Wyllie

Get the recipe here.


Double Cheeseburgers, Los Angeles-Style by Food & Wine

Get the recipe here.

Outdoor Grilled Cheese Sandwich with Pesto and Heirloom Tomatoes by Curtis Stone

Get the recipe here.

Blondie Cake by Kitchen Daily Editors

Get the recipe here.


Grilled Steak Sliders with Chimichurri Sauce by Hip Foodie Mom | Alice Choi

Get the recipe here.

Grilled Chicken Thighs with Spicy Miso Mayo by Food & Wine

Get the recipe here.

Grilled Pizza Dough with Veggies and Almond Ricotta by Beard + Bonnet | Mary van der Kruik

Get the recipe here.


Grilled Shrimp with Black-Eyed Peas and Chimichurri by Food & Wine

Get the recipe here.

Healthified Cowboy Turkey Burgers & Ranch Slaw by The Skinny Fork | Amanda Plott

Get the recipe here.

Mixed Berry Wine Spritzer by Fork and Beans | Cara Reed

Get the recipe here.


Pasta Salad with Salmon, Peas and Herbs by Weeknight Wonders | Ellie Krieger

Get the recipe here.

Cape Code Blueberry Pie by Kitchen Daily Editors

Get the recipe here.

Pasta Salad with Grilled Sausages and Peppers by Food & Wine

Get the recipe here.

Homemade Honey-Chipotle BBQ Sauce by Feed Me Phoebe | Phoebe Lapine

Get the recipe here.

Apple-Glazed Barbecued Baby Back Ribs by Food & Wine

Get the recipe here.

Creamy Mango-Avocado Salsa by Gail Simmons

Ingredients: 

  • 2 large ripe mangos, chopped into 1/2-inch pieces
  • 1 1/2 large ripe avocados, chopped into 1/2-inch pieces
  • 1 lime, zested and juiced
  • 1/4 cup chopped cilantro, plus more whole leaves for serving
  • 1 small jalapeño, seeded and finely chopped
  • 1/4 cup finely chopped red onion
  • 1 teaspoon kosher salt, plus more for serving
  • Freshly ground black pepper
  • 1 16-ounce container Hood Cottage Cheese with Cracked Pepper
  • Extra-virgin olive oil, for serving
  • Blue corn tortilla chips, for serving

Directions: 

In a large bowl, gently toss together the mango, avocado, lime zest and juice, cilantro, jalapeño, red onion, salt, and several grinds of black pepper. 

Place the Hood Cottage Cheese with Cracked Pepper in a large shallow serving bowl (or divide among 4 to 6 smaller shallow bowls).

Create a well in the middle by pressing and spreading the back of a large spoon into the middle of the cottage cheese while turning the bowl in the opposite direction. Pile the mango salsa into the center of the well.

Drizzle a teaspoon or two of olive oil over the salsa and cottage cheese. Garnish with a few whole cilantro leaves and a pinch more salt on top. Serve alongside tortilla chips.

Whipped Beet Ricotta Dip with Lemon Zest by Meiomi Wines

Ingredients:

  • 1 large red beet (about ½ pound), scrubbed
  • 2 cups of ricotta
  • Salt to taste
  • Lemon zest (for garnish)
  • Poppy seeds (for garnish)

Instructions:

  1. Trim beet top and root, and boil in its skin until cooked through (a fork should slide easily into the center of beet, 20-30 minutes.)
  2. Let sit until cool enough to handle. Peel beet by wrapping with paper towel and wiping off skin, which will slip off easily.
  3. Process beet and ricotta in a food processor until silky smooth. Season with salt to taste.
  4. Transfer to a serving bowl. Garnish with a dollop of ricotta, lemon zest and poppy seeds and pair with a glass of delightfully dry Meiomi Rosé.

See Gallery

Source: Read Full Article