“I don’t know,” he said, and I gaped at him. “It just seems pointless.” Ah. There we are, that’s why, the point. My husband the attorney, the arrow thinker, does not like needless complication. He cannot grasp a situation that doesn’t have a point. I too like hitting the right note, but that’s not always been the case. There was a time, pre-culinary school-discipline-makeover, when I complicated all sorts of things. I frequently made simple things much harder than they had to be, things like:

That Medieval Times birthday cake: I’d already built battlements from a two-ton carrot cake. Did it really need that working gingerbread drawbridge and chocolate moat?

That six-tier wedding cake for the rabbit lovers: I agreed to carve bride and groom rabbits – they asked for black rabbits, a specific breed – out of Sculpey. Did she need that tiny strand of pearls, did he really need a rabbit tux? With a hole for his tail?

That banana tart for the Cuban-themed restaurant audition: did it really need rum, caramel, coconut, lime, white chocolate and a little umbrella? Perhaps I should have dressed it in a little marzipan t-shirt stamped “TROPICS?”

The overdoing went on a long time, until chef training beat it out of me. By necessity, I learned to create lovely things with speed and efficiency, things that didn’t stray. Lesson learned: if you don’t have two extra hours, don’t make a chocolate moat.

By now I should know, should know better. An unadorned tomato is best, but even in August I wanted to crank up the oven and bake – with tomatoes. The fact that it’s time for quick, cold and easy would, apparently, keep me from mixing bread dough, spreading filling, rolling and chopping and waiting for dough to rise. Twice.

Summer’s almost over, so a little side trip, one foot in the garden and one eye toward woolly fall, is no waste of time. Not the most efficient recipe, but so strong was the savory bread in my mind, a sort of deep dish-flavored sticky bun, that I bucked the heat to make it anyway and hope you will, too. It’s needlessly complicated, too true, but when you serve this edible centerpiece to oohs and ahhs, when they are reeling in tomato-steam and pulling apart crusty rolls, you might think: not complicated. Simply good, and worth it.

Summer Fest bounded through the season with a fabulous group of bloggers. What’s everyone cooked up for the finale?

♥ Margaret Roach at A Way to Garden has troubled tomatoes, but is still Making Quick Tomato Sauce, Ever so Slowly

♥ Matt Armendariz at MattBites features not one, not two, but an incredible Tomatoes Ten Ways, including Roasted Tomato Bloody Mary and cold Heirloom & Fennel Soup.

♥ Jaden Hair at Steamy Kitchen stacks a beautiful Caprese Salad with Basil Vinaigrette.

♥ Diane & Todd at White on Rice Couple are showing off gorgeous Tomato Jam Recipes and tales of Kiddie Tomato Thieves

♥ Shauna & Daniel Ahern at Gluten-Free Girl making I-want-it-right-now Smoked Tomato Salsa

♥ Paige Smith Orloff at The Sister Project is dishing up “the Greatest” – Curried Carrot & Tomato Soup.

And also you! Summer Fest is a great way to explore new voices, get new ideas and contribute your own. Hopscotch around the blogs, find what you like and please leave something to share, like recipes, links or tips. Do you grow great tomatoes, have the perfect summer recipe? Introduce yourself, and comment away.  Readers have exchanged so many delicious ideas – so swing by the blogs, and enjoy the best of summer.

UPSIDE-DOWN TOMATO BASIL BREAD

serves 12-16

Dough

2 1/2 teaspoons (or 1 package) active dry yeast
1 cup plus 3 tablespoons warm water
4 tablespoons plus 1 teaspoon olive oil
3 3/4 cups unbleached all-purpose flour
1/2 cup shredded Parmesan cheese
2 teaspoons sea salt
1 teaspoon coarsely ground black pepper (or three-pepper mix)

cornmeal, for sprinkling

Filling

4 – 5 tablespoons fresh basil, finely chopped (basil from store produce pkg, about 1 oz)
1 cup shredded Parmesan cheese
1/4 cup olive oil
1 teaspoon sea salt
1 teaspoon coarsely ground black pepper (or three-pepper mix)
fresh-ground red pepper flakes, to your more hot/less hot taste -or- 1/2 teaspoon hot red pepper flakes

Tomato Topping

3 large or 4 small-medium tomatoes

optional for sprinkling: 1/4 teaspoon each: sea salt, sugar, red pepper flakes

Make Bread Dough:

Using mixer: Stir the yeast into warm water in mixer bowl; let stand about 10 minutes, until yeast looks bubbled and creamy. Fit mixer with dough hook. Stir in olive oil first, combining with yeast, then mix in flour, Parmesan cheese, sea salt, ground black pepper and hot pepper flakes. Start mixing on low and increase to medium speed, kneading about 5 minutes, until dough is combined, soft and elastic.

If dough looks too dry: add water while mixer kneads, few drops at a time, until dough just combines. If dough looks too wet: add tiny dashes of flour while mixer kneads, sparingly, until sides of bowl look clean and dough combines.

Place dough in lightly oiled bowl; cover loosely with plastic wrap, then dish towel. Set aside and let rise until doubled, about 2 hours. Dough should feel very smooth, moist and soft.

While dough rises, make filling & tomato topping.

Make Filling:

In small bowl, place chopped fresh basil, Parmesan cheese, olive oil, sea salt, ground pepper and red pepper flakes. Stir to combine well, and set aside.

Tomato Topping:

Remove cores and chop tomatoes to small, rough pieces. Place in bowl (without accumulated liquid) and set aside.

Assemble Tomato Basil Bread

Preheat oven to 400 degrees F

Lightly oil (with olive oil) bottom and sides of 10″ round cake or springform pan (can also use 9 x 13 metal pan, Pyrex dish, or similar). Drain any excess juices from chopped tomatoes, then spread evenly over bottom of pan. Set aside.

Turn risen bread dough out on lightly floured surface. Gently pull and stretch dough to a rough rectangle, approximately 11″ x 24″. Using spatula, gently spread Filling evenly across dough to cover, reaching edges. Starting at long edge, roll dough up jelly roll style, as for cinnamon rolls. Try to roll evenly and without air gaps. With seam side facing down, make sure filled roll is solid and combined by patting sides and edges.

Using a thin, sharp knife (serrated is best) cut 1″ slices from dough roll. Arrange slices, spiral side down, on top of chopped tomatoes in prepared pan. In a 10″ round pan, you will have little to no room between slices (if using a larger pan, arrange slices barely touching, with small amounts of space between them.) Cover lightly with plastic wrap and allow to rise slightly, about 20 minutes.

Place filled pan on wider sheet pan or foil (important – to catch drips!) Bake on lower rack 40 – 45 minutes, until top rolls are medium brown, feel hollow when tapped, and tomato juices have bubbled and thickened. Remove from oven and cool on rack for 5 minutes.

To unmold & serve: Have a platter or cake stand ready that is wider than the bread pan. Cover browned top of rolls with platter or stand (pan will still be warm, use oven mitt.) Holding platter to pan together, turn over in one motion until pan is upside down. Use a knife to carefully lift pan from bread, releasing steam slowly. After releasing initial steam, lift pan off completely, revealing tomato-topped bread. Serve immediately.

If you’d like darker edges and more caramelization - it’s beautiful and delicious that way – preheat the broiler. When hot, mix together optional sea salt, sugar and red pepper flakes. Slide whole bread onto a sheet pan, then sprinkle salt mixture over tomato topping. Place under broiler for 1 – 2 minutes, watching carefully, until tomatoes sizzle and edges blacken. Remove and serve.

bread dough inspired by Carol Field, The Italian Baker

What’s Summer Fest? The wonderful Margaret Roach, she of A Way to Garden and The Sister Project, invited me to participate in Summer Fest 2009, a regular cross-blogging party: every week a new food-from-the-garden theme meets several well-known bloggers, including Margaret, Matt Armendariz, Jaden Hair, and White on Rice Couple’s Todd and Diane. Also popping up: Shauna and Daniel Ahern from Gluten-Free Girl, Paige Smith Orloff of The Sister Project, and, for the love of pie crust, me.

Summer Fest 2009 Schedule

Tuesday, July 28: HERBS

Tuesday, August 4: FRUITS from TREES

Tuesday, August 11: BEANS-AND-GREENS WEEK

Tuesday, August 18: TOMATO WEEK

It’s Tomato Week! Drop by the blogs to share your own links, recipes, and ideas.

Today’s feature, in which one loaf of bread proves worthy to the crumbs, was a favorite of many readers. From November 2008, the original post can be found here.

—————-

This is the challah.

This is the soup
that soaked up the crusts
that were cut from the challah that we built.

This is French toast
that used up some slices
before crusts filled the soup
that came from the challah that we built.

This is the sandwich, all stacked up and new
that made a fine lunch
before the French toast
and the crusts in the soup
that came from the challah that we built.

This is the butter
on bread from the oven
that made a fine lunch
and lovely French toast
and crusts in the soup
that came from the challah that we built.

This is the dough
all egg-washed for shine
that went in the oven
got slathered with butter
and made a fine lunch
and lovely French toast
and crusts in the soup
and it all came from one challah

that we built.

* please note that the extra dough in the “egg wash shine” photo is a small roll that Josie braided, baked and consumed immediately, thus making it ineligible for the “all-from-one-challah” game. Just so you know.

Build your own challah and watch it disappear! With all the traditional challah recipes in the world, I hold this one – from King Arthur Flour – reliably above all others. Try the four-strand braiding technique or simply stick with the easy three-strand and break out the butter. When you’re down to the last crumbs, you’ll know it’s time to make more.

* please note that the extra dough in the “egg wash shine” photo is a small roll that Josie braided, baked and consumed immediately, thus making it ineligible for the “all-from-one-challah” game.  Just so you know.

Build your own challah and watch it disappear! With all the traditional challah recipes in the world, I hold this one – from King Arthur Flour – reliably above all others. Try the four-strand braiding technique or simply stick with the easy three-strand and break out the butter. When you’re down to the last crumbs, you’ll know it’s time to make more.

The wood is so tactile, so rustic and pretty that I’m quite sure it makes the bread taste better. Dip, salt, dip, pepper, dip, dip…hmm…can we get some more bread over here? It makes for chewy crust nirvana, and after looking everywhere for my own salt-and-pepper indented board, I’ve decided they probably have theirs made.

What…ask them? Please! Enough with that sensible talk. I just want them to keep bringing more, so I can turn that board over and over as if I’ve never seen the wonder that is bread and wood before. If you have seen one like it, know how to make it or where to get it, I’d be eternally grateful, and that usually involves cookies. Many thanks.

Back in our Chicago glory days I used to bring warm baguettes home from the bakery. I’d split it open with a serrated knife and slather it in butter, then gorgonzola cheese, and then we’d snack on the whole thing. Standing up in the kitchen. Maybe with red wine.

So clearly, we’re carb cravers. And no toaster, no toast – right?

D’oh!