Tomato Bread
Method
- Mix flour, salt and yeast in a large bowl and make a little hollow in the middle; pour the water and oil into this
- Mix the ingredients with a spoon until a dough is formed, eventually rolling into a (floured) ball with your hands
- Knead the dough on a floured surface until it becomes elastic; tacky but not sticky (add more flour if you need to)
- Add the chopped tomato pieces and rosemary in to the dough and knead further until evenly distributed
- Flour the mixing bowl and place the dough in it, covered with a damp cloth. Leave it to rise in a warm place until doubled in size
- Knead the dough again and form required shapes (a greased loaf tin or separate rolls) before allowing to rise for a further 15 mins
- Bake in a hot oven for 20-30 minutes depending on the shapes (rolls will need less time than a full loaf)
- Check it is cooked by tapping the bottom; it should sound hollow
Cooking Temperature: 220 degrees
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Cooking Time: 20-30 Minutes
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Serves: 6
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Keeps For: 4 days
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Tips and Comments
- You can also use this bread base for a wholemeal or non flavoured version as well as trying olive, onion or seeded varieties.
- Fruit loaves can be made with dried mixed fruit, cranberries, apricots, apple etc. and go very well served with Quick Strawberry Jam!
- A savoury version of the dough can also be used as a Pizza base or a pastry for comforting batch of Spicy Bean Pasties!