Dishes Of Comfort: Meta Givens Tomato Bread

My mother was only 17 years old when she got married.    Somewhere in that time, she was given a special two volume  cookbook set called Meta Givens Encyclopedia of Modern Cooking.  It was a true cookbook of the 50's, offering advice so basic, the author must have assumed many of her readers couldn't boil water.  Until Julia Child altered my mother's views on food, Meta Givens was the only cookbook in our home.  The recipes were so simple and straightforward, I learned to cook from them at a very young age.  By the time I was nine years old I could make real fudge, basic one-bowl cakes, quick breads, and peanut butter cookies all by myself.  I also learned to make a pumpkin yeast bread when I was slightly older.  Over the years my mother's Meta Givens cookbook disintegrated into a pile of loose pages. However, I was able to track down a used set several years ago. Although most of the recipes seem outdated, it was quite an experience just holding the cookbook while childhood memories rushed back.

I thought of that pumpkin bread yesterday after looking at a gorgeous loaf of bread made by Ivonne at Creampuffs In Venice. She's doing a salute to bread all month and it's dazzling to see her work.  My, she can bake!  She and Orchidea at Viaggi & Sapori are hosting a wonderful event called Dishes Of Comfort and I think my loaf of bread should qualify.  My pumpkin bread recipe is very humble but comforting, a farmhouse type of bread good for making sandwiches and toast.  Unfortunately, after deciding to make it, I suddenly realized I had no pumpkin. It was raining ferociously and I didn't want to drive to the store.  I then noticed that I had just the right amount of very thick marinara sauce and decided to use it in place of the pumpkin.   

The sauce was a puree of some leftover marinara sauce I made a week ago.  It wasn't watery, and was almost the same texture as canned pumpkin. If you decide to make this, cook your tomato sauce down until it's very thick. This sauce had garlic, fresh basil, onions and carrots in it.  I think plain canned tomato sauce would be too thin and lacking in flavor.  The recipe calls for 2 cups of pumpkin, but I only had one cup of tomato puree. So, I split the recipe in half.

I made the dough in my food processor and it took minutes to produce a very pretty looking dough. The dough has a stronger pumpkin color than when made with pumpkin puree.   

Anytime I make bread, I always use the same bowl my mother used when I was a child. Many people tell me their mother had a bowl just like this. I suppose it was a popular item during a certain period.  This bowl means a great deal to me.  Here it holds the dough before its first rising.

Due to the rain, the sky was as dark as night by 4:00 in the afternoon, making it difficult to photograph in natural light. Here is the finished loaf.

Forgive the flash, but I think the color of the bread is lovely. It tastes very different from pumpkin bread, which has a sweet flavor. This bread was more savory, with a faint tomato flavor--not overpowering.  I'll add parmesan cheese and herbs the next time I make this.

Today I used the bread to make a wonderful sandwich, so big it could feed two people easily.  Half of it was my lunch, the other half was dinner.   The filling was cracked black pepper turkey, swiss cheese, avocado slices, thick cut apple wood smoked bacon, lettuce, and the last of the tomato-apricot chutney.  I will need to make more of that chutney. It's fabulous. Ask Glenna, she loved it when she was here.  The bread was very nice, with a good crumb and chewy crust.  Ideal sandwich bread.

Tomato (or Pumpkin) Bread     (Meta Givens)

4-5 cups all-purpose, unbleached flour
1 envelope dry yeast (not instant)
1/4 cup lukewarm water
1 teaspoon sugar
3/4 cup milk, scalded
1/2 teaspoon salt
1 cup very thick tomato sauce (Marinara style), pureed (or one cup canned pumpkin)
1/8 cup melted butter

Measure flour into a bowl.  Sprinkle the yeast into the warm water and stir in the sugar and let soften for about 10 minutes.  Pour the hot milk into a food processor or Mixmaster bowl, stir in the salt and let cool to lukewarm. Add the yeast mixture to the lukewarm milk, then add around 2 cups of flour and beat until smooth.  Then add the tomato puree or pumpkin, the melted shortening, and process  until smooth. Add around 2 cups more flour and process, until the dough is smooth and elastic, adding more flour if necessary.   This shouldn't take long with a food processor or Mixmaster. 

Or

Pour the hot milk into a bowl, stir in the salt and let cool to lukewarm. Add the yeast mixture to the lukewarm milk, then beat in around 2  cups of flour and beat until smooth.  Then add the tomato puree or pumpkin, the melted shortening and beat until smooth. Add around 2 cups more flour and mix together, then turn out onto a floured board. Cover with bowl and let rest for 10 minutes.  Then knead for about 10 minutes until the dough is smooth and elastic.

Take the kneaded dough and put it into a clean, greased bowl, then turn the dough so that the greased side of the dough is facing up. Cover with a towel or plastic wrap and let rise in a warm, draft free place until doubled--about 1 hour.  Punch the dough down, cover the bowl and let double again---about 45 minutes.  Turn out of the bowl.  The recipe makes a little too much dough for one loaf in a standard loaf pan. Note:  If you double the recipe it will make 3 loaves.   Since I halved the original recipe, I made one loaf and three dinner rolls.   Let the dough rest for 10 minutes, covered.  Then shape the large chunk of dough into a loaf and place in a well greased bread pan. Make small dinner rolls with remaining dough and place on a sheet pan.  Cover the loaf and the rolls and let double.  Bake in oven set at 400 degrees for 35-40 minutes or until well browned. Rolls should cook for about 20 minutes. 

Comments

[Alanna]

What a great story. And I love the idea of tomato bread. Perhaps the marina spices gave it an extra kick? The color is GORGEOUS.

[kristi]

This looks so yummy. I could eat an entire loaf of freshly baked bread in one sitting. And I'd love to see what the original pumpkin bread looks like someday.

[ann]

wow, that looks AMAZING!
I'd make a really minimal BLT, with just mayo, lettuce and bacon... hungry...

[Kalyn]

Very interesting. I don't think I've heard of Meta Givens. Have to keep an eye out for that title when I'm looking at cookbooks at yard sales!

[Julie]

I like pumpkin bread just fine, but a savory tomato bread sounds much more appealing -- especially your idea of adding parmesan to it next time you make it. I bet this bread would be great for a grilled cheese sandwich too.

[anne]

As usual, Sher, you've got my mouth watering! That is one *pulchritudinous* bread! I am so totally making that this weekend. I'm also all set to make the chutney - can't wait to try it.

One question - I make a good homemade bread myself, but it always comes out too dense. Flavorful and great for toast and mopping up juice from your plate, but too dense for sandwiches - how do you get your loaf to be so light?

Thank you again for terrific recipes and lovely photography.

[Ari (Baking and Books)]

This sandwich looks do delicious and I love how the color of the bread heightens the green of the avocado. You know, my grandmother got married when she was 14. When I think about her and about the age your mom got married it just amazes me how much responsibility they had at such a young age.

[Shannon]

Ooh, I am deathly afraid of making my own bread, so I stare at your photos in awe. I've never had tomato bread but would love it, I'm sure. And then you went and made a bacon sandwich out of it, which just clinches why you are my hero.

[aria]

oh that looks amazing! tomato bread sounds perfectly lovely. this reminds me of these tomato flavored potato chips i have only ever seen in europe that i lust after. the picture of the slice with butter is torturing me, you luck lucky!!! great post too, oh how i love your blog :)

[cookiecrumb]

Ordinarily I don't like the idea of "flavored" breads, but yours is brilliant. Gonna do that (and I don't bake!).

[Tanna]

First the bread: Wow
and then the sandwich: Wow oh wow!
Wonderful color.
It really is wonderful using the things of our mothers. I really have to think anything will taste better because.
I really relate to you finding another set of the cookbook. Simple and basic is never out of date.

[Christine]

Sher, I too treasure a set of bowls my mother used to use and some wonderful, funky old cookbooks. I know how you feel about your bowl.
Your bread is fabulous!!

[Ivonne]

WOW!!!

Sher, you can't see me, but I am standing and applauding for this incredible bread! While I appreciate your sweet words, I think you are truly the brilliant bread baker here.

I just loved reading this post and the sweet story behind it. And believe me this tomato bread is on my list of recipes to try.

Thank you so much for taking part in this event, Sher!

[sher]

Alanna,

Thank you! I do think the tomato sauce gave the bread an extra flavor--but it wasn't too strong. I did like the color. :):)

Kristi,

Thank you! I absolutely can inhale a loaf of bread. And that's why i stopped making bread every week! I think I will make the pumpkin bread for Thanksgiving.

Ann,

Thank you! Yes, you can't beat bacon on good bread!

Kalyn,

The book is very interesting, full of all kinds of info on being a good "Modern" cook. Some of it is very dated, but it 's very interesting to see how people viewed cooking at that time. I've seen Meta Givens for sale on Ebay!.

Julie,

Yes, I want to add parmesan cheese to it next time, I think that will be terrific. I like to add cheese to things whenever I can!! :):)

Anne,

Ooohh!! I like that "pulchritudinous" description. :):) Sounds like the way they used to describe a sexy woman!

This bread, made with pumpkin or tomato puree, always has a lighter texture than most bread. It must be from the puree.

Ari,

My grandmother got married when she was 14! And she had her first child a year later. I can't fathom that for the life of me.

Shannon,

Thank you!!! If you have a food processor or Mixmaster, this is a very easy bread to make. It all goes very fast! Just sing one of your favorite songs as you make it and bingo--it's ready!

Aria,

Thank you!!! Tomato flavored potato chips??? Oh, that is too wonderful! I love your blog too. Would send you a slice of buttered bread if I could.

Cookiecrumb;

I think you will like this, if you make it. It's tomato!! You're a great champion of tomatoes, so they would be very happy to jump into some bread dough just for you! :):)

Tanna,

Thank you. I have so many of my mother's cookware and dishes and they are my favorites, even if they're banged up. And yes, it seems to make the food taste better.

Christine,

Thank you. It's a good feeling to use things that have a history, isn't it? Very comforting.

Ivonne,

Thank you for thinking up all these great events. They are great fun. You just got things cleaned up from the Festa! You're so nice to like my loaf of bread, your baking really inspires me (and others).

[Jeff]

Man...I wish I had something like that for lunch today! lol

[Garrett]

Now that looks like a mighty tasty sammich!

[Burcu]

Sher, I'm glad you didn't have pumpkin. Tomato bread sounds so good. I wish I has some with feta now.

[Orchidea]

Wow!!! Those toast look great! Thanks for participating.

[Lisa]

Your bread looks so good! I just loved looking at all the comfort foods on Ivonne's roundup. Sorry to hear you are ill; someone should whip you up a dish or two from that event to set you right! Hope you're soon feeling better -- lung things are the worst.

[Sally]

I've made some "emergency" substituions in my life, but tomato for pumpkin?! Wow. And it even turned out! What a great idea. Good post and lovely pictures. Thanks so much for the idea.

[Hank]

I also grew up with Mum's Meta Givens cookbook. My own two-volume set is among my most prized possessions!

[Evelyn]

I was so happy today to finally find a link to one of my most favorite cookbook authors. I have been trying to get information about Meta Givens off and on for years.I was 22 years old when I first had the pleasure of laying hands on a Meta Givens cookbook ,I am43 years old now.I purchased it from a thrift shop.Ihe cover and title pages have long since gone and all that is left of the book is pages 783-900,and lots of tasty memories.Can you tell me what the title of my Meia Givens cookbook? Recipe#1026 for Corn Fritters is on the bottom of page 805.God bless you and your family

[marcus]

fish and bread

[Geri Lehr]

I,too, got married at 17 and received the two volume Meta Givens Encyclopedia of Modern Cooking free when I purchased a set of encycopedias from a door to door salesman. Those books became my best friend as I taught myself to cook from them. I'm 67 and I still have the books. They have stains on them from years gone by. The covers have fallen off but I still have them. Recently, I searched for Meta Givens in Yahoo and was amazed at finding all of the comments about her books. I thought I was the only person who ever knew who she was. The step by step instructions on how to make a pie are awesome. I made my first pie using those directions and the pie came out wonderful. There is a chocolate loaf cake recipe that is so marvelous and there is a wonderful sauerkraut cooked with bacon drippings, onions and beef bouillon that changed by family's mind about sauerkraut.

As I read other people's comments and memories about these cook books I could hardly hold back the tears. I feel a connection with all of those who have enjoyed her books.

Geri Lehr, Tulsa, OK

[Ouida Welch]

I read your Tomatoe Bread after searching the net for a cook book. It was my sisters favorite one. It was lost in a house fire. It is called The Encyclopedia of American Cooking. Bought before 1963 and contained a recipe called Election Day Cake. Please I need help finding this book. My sister lost her son and this book contained several of his favorite recipes. I would like to give it to her on her birthday.E-mail:[email protected] Thank You!!!!!

[Joe]

Regarding Meta Givens, she is the sole cookbook we refer to for all things, still today, the meat charts, the fruit descriptions, setting the table, storage etc. Though a bit outdated it's no fluff is a miracle cookbook. Almost anything we are unsure of is in there, sometimes better than the internet! Meta Rules and don't you forget it. PS Don't forget the Possum recipes for a good laugh!