Salsa French Bread


The marinara bread was a big win. I had a little salsa leftover, so I went back to the well on that idea and created a salsa bread. (Seems weird to say “salsa french bread”??)  I also skipped a step with these baguettes. Normally I would allow the dough ball to rise for at least an hour. Then I would form into baguettes for a second rise. I was feeling rebellious, so I went straight to the baguette forming for a pan rise.

Salsa French Bread
Serves: 8
  • ½ cup salsa
  • ½ cup tomato juice (or bloody mary mix)
  • 2 tsp yeast
  • 1 tsp honey
  • 1 cup unbleached white flour
  • 1¼ cup whole wheat or spelt flour
  • ¼ cup flax meal
  • 1 tsp salt
  • 1 TB oil
  1. Warm salsa and tomato juice. Add this to bowl along with yeast and honey. Stir to combine and dissolve.
  2. Add all other ingredients. Mix and knead for 5 minutes.
  3. Divide dough into 2 portions. Form into baguettes. Allow to rise in the pan until at least doubled. Preheat oven to 450. Bake for 10 minutes. Reduce heat to 400 and bake for another 10 minutes.

By the way… the single rise step worked just fine. I did the same thing today with plain jane baguettes. The rise was wonderful, and nothing was lacking that I could detect.


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