Tomato Bread
Unlike my first homemade tomato chutney, this tomato based recipe is a nice one that my family truly enjoy!
We love the colour and texture of these tomato breads. They are so good that I have to bake it again and again...
This tomato bread has a delicious spongy texture with a beautiful reddish colour. I didn't like the idea of using tomato puree for making this bread and choose a lazy-way-out by replacing tomato puree with more tomato paste instead. For extras, I have added tomato pesto filling inside this bread.
This recipe uses the gelatinisation method which I have mixed opinions in this bread baking method. It might be plausible that this method is the main contributing factor to this ideal bread texture but I think that having adequate proving time is equally important. Nevertheless, rather than re-invent the wheel, I choose to follow the exact method of this recipe and I'm happy that these bread always turned out to be very yummy.
Here's the recipe from the book, Magic Bread by Alex Goh
(with my modifications in blue)
A
100g bread flour
70g boiling water
B
400g bread flour
45g sugar
8g salt
1 tbsp chopped parsley
1 tbsp Italian mixed herbs
8g instant yeast
C
125g tomato (blend until fine) (Replace with 80g tomatoes paste and 40g water)
20g tomato paste
120g cold water
35g olive oil
Toppings:
grated cheddar cheese (I use Parmesan cheese)
mayonnaise
(I use the 99% fat free one. We normally like the traditional egg mayonnaise but this fat free one tastes really light, tangy and goes very well for this bake.)
chopped fresh parsley (replace with Italian mixed herbs)
Method:
Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hrs.
Mix B until well-blended. Add in A and C, knead until smooth and elastic. Let it proof for 40 min. (I proof mine for 1 hr)
Divide the dough into 80g each and mould it round. let it rest for 10 min.
Flatten the dough and roll it into oblong shape. Place it onto a greased pan. Let it proof for 50 min. (I proof mine for another 1 hr)
Egg wash the surface and sprinkle some grated cheddar cheese on top. Pipe some mayonnaise over it and sprinkle some chopped fresh parsley.
Bake at 190°C for 15 min.
Happy Baking
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We love the colour and texture of these tomato breads. They are so good that I have to bake it again and again...
This tomato bread has a delicious spongy texture with a beautiful reddish colour. I didn't like the idea of using tomato puree for making this bread and choose a lazy-way-out by replacing tomato puree with more tomato paste instead. For extras, I have added tomato pesto filling inside this bread.
This recipe uses the gelatinisation method which I have mixed opinions in this bread baking method. It might be plausible that this method is the main contributing factor to this ideal bread texture but I think that having adequate proving time is equally important. Nevertheless, rather than re-invent the wheel, I choose to follow the exact method of this recipe and I'm happy that these bread always turned out to be very yummy.
 |
| My first time baking this bread... |
 |
| Then, my second time: adding mayo and cheese as toppings |
 |
| The very tomato ingredients that I used |
 |
| Shaping the bread |
 |
| Brushing the bread with oil and adding toppings |
 |
| Bake this bread now... We are very hungry! |
 |
| My freshly baked tomato breads |
 |
| Look at the yummy spongy texture... Very delicious! |
 |
| Thumb up for tomato bread! |
(with my modifications in blue)
Ingredients:
A
100g bread flour
70g boiling water
B
400g bread flour
45g sugar
8g salt
1 tbsp chopped parsley
1 tbsp Italian mixed herbs
8g instant yeast
C
125g tomato (blend until fine) (Replace with 80g tomatoes paste and 40g water)
20g tomato paste
120g cold water
35g olive oil
Toppings:
grated cheddar cheese (I use Parmesan cheese)
mayonnaise
(I use the 99% fat free one. We normally like the traditional egg mayonnaise but this fat free one tastes really light, tangy and goes very well for this bake.)
chopped fresh parsley (replace with Italian mixed herbs)
Method:
Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hrs.
Mix B until well-blended. Add in A and C, knead until smooth and elastic. Let it proof for 40 min. (I proof mine for 1 hr)
Divide the dough into 80g each and mould it round. let it rest for 10 min.
Flatten the dough and roll it into oblong shape. Place it onto a greased pan. Let it proof for 50 min. (I proof mine for another 1 hr)
Egg wash the surface and sprinkle some grated cheddar cheese on top. Pipe some mayonnaise over it and sprinkle some chopped fresh parsley.
Bake at 190°C for 15 min.
Note:
I have baked this bread in two 10 cm x 20 cm loaf pan at 180°C fan forced for the first 8-10 min and covered the bread with foil and baked for another 8-10 min.
After its 1st hr proving, I've divided the dough into 6 portions. I've flattened each portion and spread 1/2 tsp of tomato pesto into each flatten dough and rolled them up.
Instead of egg wash, I've brushed my bread with 2 tbsp olive oil with 1/2 tsp tomato pesto and sprinkle some Italian mixed herbs on half of them. For the other half, I have proceeded to pipe some mayonnaise and sprinkle some Parmesan cheese on them.
Happy Baking
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