Pizza Bread

(developed in Columbae)


  • 36 cups flour (30 white, 6 wheat)
    1/3 cup olive oil
    1/3 cup salt
    1/3 cup yeast
    1/3 cup brown sugar
    8 cups diced tomatoes in juice
    2 cups vegetable broth
    3 ½ cups warm water (40 C)
    2 cups sun-dried tomatoes

    spices (use discretion):
    2 cups basil
    2-5 heads garlic (peeled)
    1 cup oregano
    2 Tbsp. white pepper
    1 cup onion powder


  1. add yeast and brown sugar to 2 cups warm water.  stir. (wait until it looks like it’s going to take over the world.)
  2. add sun-dried tomatoes to 1.5 cups warm/hot water.  stir.
  3. to mixer add: 5 cups white flour, diced tomatoes, vegetable broth, oil, and salt.  mix slightly.
  4. add yeast mixture to mixer.  start mixer.  it should look like batter.  let yeast reproduce in liquid mixture.
    1. put sun-dried tomatoes (and water) in blender.  blend until bite-sized chunks.  add more tomatoes if desired. add garlic. blend.
    2. oil bread pans (preferably with olive oil)
  5. add 20 cups flour in 5 cup increments to mixer. (wait until flour is completely mixed in to add more).
  6. add spices and sun-dried tomatoes to mixer.
  7. add remaining flour.
  8. mix/knead until smooth and doesn’t stick to surfaces. (may require more flour)
  9. shape into loaves and put into bread pans.  let rise in warm place until double in volume. (about 1 hour)
  10. bake until golden brown at 350F (about 1 hour).  it may be necessary to rotate the loaves halfway through the baking process (to ensure evenness).
  11. let cool on rack.

(feeds 50 people; do not scale down)

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