Sunday, October 10, 2010

tomato bread

This bread has a really intensive taste of tomatoes with a hint of fried onion. As you can see it also has a lovely color of the crumb and it's so easy to make. I pretend that it is a good way of smuggling some veggies into your diet as well. It has to be healthy and good for you if it contains tomatoes, doesn't it? And crust is amazing!

for one decently sized loaf of tomato bread you will need:

   1     can (400 g) of chopped tomatoes
   3     cups of plain flour
 0.5     cup of tepid milk
  14     g of dry yeasts
   1     tspn of salt
 handful of dry fried onion

No quantum physics in here. Mix milk with yeasts, add 1 cup of flour and leave in warm place for 15 - 30 min. After that time you should see yeasts actually starting to do their job: mixture should be rich in bubbles and slightly raised. Add the remaining ingredients and knead until you obtain rather loose but elastic dough. If you think dough is to loose, you can add more flour. Leave in the warm place until the mixture doubles its size (it took 45 minutes in my case).

Knead the dough for a while (lovely orange-reddish colour) and shape it into round loaf. Dust it generously with flour and place in the baking tin, (I used a regular cake baking tin). To ensure that the bread won't stick to the tin I lined it with a layer of flour as well.

Let the dough stand in warm place until it's well risen (at least doubles its size - I waited for slightly more than 1 hour). Bake for approx. 30 minutes in the oven preheated to 230 degrees C. Don't eat while warm or your belly will hurt!

Yummy sandwich with butter and Italian ham.

1 comment:

  1. so interesting! I never would have thought of tomato bread. It sounds really good :)