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Photo of Italian herbed Tomato Bread by Runa Ganguly at BetterButter
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Italian herbed Tomato Bread

Sep-28-2018
Runa Ganguly
90 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Italian herbed Tomato Bread RECIPE

Freshly baked tangy tomato bread with the finest of Italian herbs. Not only does this bread tastes good, but it smells heavenly too! watch full recipe video at: https://youtu.be/ylM3uHhKXbM

Recipe Tags

  • Veg
  • Medium
  • Others
  • Italian
  • Blending
  • Grilling
  • Baking
  • Accompaniment
  • Healthy

Ingredients Serving: 10

  1. 3 medium sized ripe tomatoes
  2. 2 cups plain/bread flour
  3. 1 cup Wheat Flour
  4. 1 tablespoon salt
  5. 1 tablespoon sugar
  6. 2 tablespoon dry yeast
  7. a generous amount of dried/freshly chopped Italian seasoning
  8. 4 tablespoon warm water
  9. 4-5 tablespoon olive oil

Instructions

  1. preheat the oven to 200degree celcius
  2. rinse and chop the tomatoes roughly
  3. place an aluminium foil on a baking sheet and place the chopped tomatoes leaving some GAP in between each
  4. drizzle 2 tablespoon olive oil over the tomatoes
  5. place the sheets on the bbake until you see the skin of the tomatoes loosen
  6. meanwhile, in a large bowl, dissolve yeast with sugar and warm water
  7. cover the bowl and rest for 10 minutes and let the yeast get activated
  8. once the tomatoes are ready, allow them to cool off for a while
  9. once cooled, peel off the skin and blend into a purée
  10. combine the flours, salt and Italian seasoning in another bowl
  11. once the yeast is activated, stir it a bit and add the flour mix
  12. add 2 tablespoon olive oil and tomato purée
  13. mix well with a spoon/spatula before starting to knead soft
  14. stretch and create enough gluten while kneading the dough
  15. tuck the dough into a ball and place in a greased bowl
  16. apply some oil on the dough and cover the bowl with cling wrap
  17. place the bowl in a warm place and allow the dough to rise to double its size
  18. once done, uncover and punch the dough twice or thrice
  19. sprinkle some flour and knead the dough for a minute
  20. flatten the dough gently and roll from one end tightly into a log
  21. tuck the edges and pinch the seams
  22. grease a bread tin and place the dough log in it seam side down
  23. cover with cling wrap again and place in a warm place to double its size
  24. preheat the oven to 200degree celcius
  25. uncover the dough once doubled and bake for first 10minutes at 200 degree celcius
  26. then at 180degree until ready
  27. let the bread cool off once done
  28. slice and your tasty bread is ready to be relished!
  29. store airtight and use within a week

Reviews (1)  

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Reema Garg
Sep-28-2018
Reema Garg   Sep-28-2018

I will surely try this.

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