I said that I would show a couple of recipes each month that include the food storage item of the month in it.  This month is tomatoes or tomato powder.  I need to thank Chef Tess for this one.  It is No Need Tomato Herb Bread.  She developed the recipe and then made it at Honeyville Farms.  She made some and told me to bake it the next day because she was going to be gone so I did.  This is so Yummy!  I then made a pizza crust out of the remainder, rolled it out and then made some tomato paste out of tomato powder, put some rehydrated freeze dried ham and pineapple and topped it with rehydrated mozzarella cheese.  I baked it at 450 degrees for about 25 minutes and took it out of the oven.  Boy was that good.  Here we go.

Chef Tess No-Knead Tomato Herb Artisan Bread
Ingredients:
6 c Alta Artisan Bread Flour
1tsp SAF instant yeast
2tsp salt
½ c tomato powder*
1T Chef Tess French Provencal Seasoning (or herb bled of your choice)
2 1/2 cup cool water

cornmeal as needed (about 3/4 cup)

*tomato powder gives it a concentrated tomato taste. If you use tomato paste, use 1/2 cup and use only 2 cups water.

Directions: Mix all ingredients until well combined in a 2 gallon bucket with a lid. Place in the fridge and allow to raise overnight (at least 8 hours and up to 7 days). No knead to knead it. Just mix it until a nice dough is formed. 

To bake bread: Remove bucket from the fridge.  Form into 2 baguettes and roll each lightly in cornmeal or oats. Place in French Baguette perforated Pan (I use Chicago Metallic Commercial Non-stick ) and allow to raise until triple in size, about 2 hours (or 1 ½ hours in a lightly warmed oven no hotter than 110 degrees). Preheat convection oven to 425 degrees (regular oven 450 degrees). 

Place a pan of water in the bottom of the oven. This helps steam the loaves. 

 Lightly slash the tops of the loaves with a sharp serrated knife. Bake 450 degrees 25 minutes. Yield 2 baguettes

I use this same dough for pizza on demand! Use half the dough and roll out as you would for your favorite pizza. Allow it to raise at room temperature 30 minutes, top and bake at 425 for 25-30 minutes (depending on the toppings). 

Have fun with your food storage.
Bob and LouAnn