Friday, 23 January 2015

Tomato Bread

Last year, Kenneth, Noah and I went to Lagunen (a large shopping cebtre on the mainland),
At some point, I got really hangry and we stopped, at the first cafe we saw, to eat.
At this cafe, there was a table, near the counter, heavily laden with loaves of fresh bread - a bit like a good breakfast in a nice hotel.
The best bread there, by far was an orange loaf. Tomato bread.

Noah talks about this bread, as though it were a fantasy. We talk about going back, just so we can have more of it (and another Club Sandwich with the mysterious brown sauce!)
Skip to the chase, I decided to try and make my own tomato bread. Here's the recipe.

Ingredients
5 cups of flour - you may need more.
2 tsp salt
12g dry yeast or 50g fresh yeast
Pepper to taset
Herbs to taste - I didn't use any in mine, but I would have love to add a couple of fresh sage leaves, or a pinch of rosemary.

2 tbsp honey or malt extract
2tsps sugar
100g tomato paste
Four pieces of sundried tomato, chopped (optional)
2Tbsp olive oil
<200mls hot water
Cold water

Method
In a large mixing bowl, combine the flour, yeast, salt, and pepper and herbs if using.
Put the honey/malt extract, sugar, tomato paste and sundried tomaotoes in a measuring jug and add hot water up to the 200mls mark.
Stir to combine thoroughly.
Add the olive oil and cold water up to the 400mls mark.

Add the liquid to the dry ingredients and bring it all together. If the dough is too sticky, add flour, one tablespoon at a time. If it's too firm/dry, add a little more water. Knead for 5 - 10 minutes. The dough should be elastic and the bowl should be completely clean.

Leaving the dough in the mixing bowl, or in a bowl with high sides, cover the bowl with a cloth and leave the dough to rise until it has doubled in size.
How long this takes depends on the temperature of the space. I heat my oven to 30 degrees and turn it off, then set the dough in there to rise. It takes about 40 minutes. A cooler location will require up to 2 hours.

Divide the dough into two and form into loaf shapes. Cover with a cloth and set to rise for 30 minutes.

Bake at 180 degrees for 25-30 minutes.


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