Sundried Tomato Bread

July 10, 2007

I am a veritable black hole for bread cookbooks. It seems that ever since I got a reputation for being the “guy who makes bread…from scratch,” that bread books find their way into my kitchen. Sometimes they just show up, unannounced and with no explanation. So, I take them in being the kind soul that I am.

The other day I tried to make an olive loaf from one of the mystery books. Seemed simple enough – 2 1/2 cups flour, 1/2 cup whole wheat flour, 1 Tbs olive oil, 1/2 t salt, 1 pkg yeast, 1 cup lukewarm water, and 1 cup olives. Mix, let rise, punch down, let rise, bake. Bam, its done.

The only thing is, I didn’t have olives, so I just thought that I would substitute sun dried tomatoes. Good idea right? Well not really. Because what they don’t tell you on the sun dried tomato package is that once you bake those suckers, the ones on the outside of the loaf turn into volcanic ash.

You would think that I would say, “man this is going in the garbage” and throw it away. Yet, somehow the anti-waste Nazi in me keeps on eating the bread. In fact, I ate some for breakfast this morning on the way to work.

The moral of the story – watch those sneaky cookbooks who look so innocent, but don’t warn you that to stray from their precious ingredients is to eat volcanic ash.

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One Response to “Sundried Tomato Bread”


  1. […] barely remembered. So today, it was soup, vegetables and the lovely leftover crusts of the volcanic Sundried Tomato bread. And I must say, it was lovely. Posted by suburbanchef Filed in […]


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