Sunday, January 22, 2012

Tomato Bread

Our 'breadfest' continues!  I do love a good bread which has enough flavour to stand alone or help infuse delicious dips with a little zing...and this is the one I like to whip up when I need such a bread!

Tomato Bread


  • 15g fresh, or 1 sachet of dry yeast
  • 1/2 cup lukewarm to warm water
  • 1 1/2 cups peeled and chopped ripe tomatoes (or 1 1/2 cups canned Italian plum tomatoes with some of the juice).
  • 6 teaspoons of sugar
  • 6 teaspoons of vegetable oil
  • 1 tablespoon chopped fresh herbs (parsley, dill, basil, oregano or a combination)
  • 2 teaspoons of coarse salt
  • 3 1/2 - 4 cups plain flour 
  • Softened butter, or 1 egg beaten with 1 teaspoon of water for glazing

In large bowl, dissolve yeast in warm water.  Puree the tomatoes in a blender and add to the yeast mixture with the sugar, oil, herb and coarse salt.  Stir in as much of the flour as can be easily absorbed.

On lightly floured surface, knead the dough, adding flour as necessary, until smooth and elastic for 5 or 6 minutes.  Place in a greased bowl and let in rise in a warm place until doubled - about 1 to 1 1/2 hours.

Punch down the dough; tear of ten pieces the size of golf balls, shape into smooth balls and place 5cm apart on a greased baking tray.  Cover and set aside.

Cut remaining dough into 3 equal pieces, roll each into a flat rope, then plait together, pinching the ends to seal.  Place in greased loaf tin, cover lightly.  Let breads rise again until doubled (about 40mins).

Brush with butter or egg glaze.  Bake in a hot oven (230 degrees).  In about 15minutes remove the bread rolls when done.  Lower the temperature of the oven to about 180 degrees and continue baking the rest of the loaf until cooked (about 25mins).  Cool on wire racks.

Enjoy with lovely dips or dipped into your pasta sauce with some fresh pasta!

Don't forget to watch the live recipes on Cocina de Mama's YouTube channel!

Cocinar, comer y ser feliz,

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