Tomato Bread
by Editorial Staff
Bread is usually prepared with water or milk. But this homemade bread is special because it is made on the basis of tomato juice with pulp, obtained from fresh seasonal tomatoes. Tomato bread is airy, fragrant, slightly sweetish, with a slight sourness and Mediterranean notes. The crumb of tomato bread is bright, colorful, at the same time very airy and porous. Well, the crust is delicious, crispy, and aromatic.
Cook: 2 hours
Servings: 10
Ingredients
- Tomatoes – 350 g
- Olive oil – 2 tbsp
- Flour – 400 g (3 glasses with a capacity of 200 ml) + for burning the table
- Dry yeast – 1 teaspoon
- Salt – 1.5 teaspoon
- Sugar – 1 teaspoon
- Dried Italian herbs – 0.5 teaspoon
- Vegetable oil (or butter) – for lubricating the mold
Directions
- Scald the tomatoes with boiling water and remove the thin skin from them. Cut the tomatoes into halves or quarters. Grind the tomatoes with a blender and puree.
- Throw the resulting tomato mass on a fine sieve and strain the juice. This will remove all the seeds and make the juice thinner and smoother. The liquid should turn out to be about 300 ml, if you get less – add water.
- Pour olive oil into a bowl of tomato juice, add salt, a mixture of Italian herbs, dry yeast, and sugar. Stir with a whisk. Pour the sifted flour into a bowl and knead the dough.
- Finish kneading the tomato dough on a table covered with wheat flour. In order for the dough to become homogeneous and stop sticking to your hands, you need to knead it about 200 times.
- The finished tomato dough does not stick to the table surface and hands, it is soft and airy, but at the same time it keeps the shape of a ball, does not spread.
- Place the dough in a deep bowl, cover the bowl with plastic wrap, and leave in a warm place for 1 hour. After this time, the dough will do – it will increase in size by 2-2.5 times.
- Grease the bread pan with butter or vegetable oil (I use two small shapes – round and rectangular). Place the dough in a mold. Leave the dough for proofing again for 30 minutes. 15 minutes before the end of the proofing, turn on the oven and preheat it to 200 degrees.
- Bake the tomato bread in the oven at 200 degrees for 10 minutes, then reduce the temperature to 180 degrees and bake for another 10 minutes. To get a ruddy, appetizing crust on top, sprinkle the surface with water every 2 minutes during baking (you can install a heat-resistant container with water at the bottom of the oven, for example, a baking sheet).
- Be sure to cool the bread before slicing, so your bread will have a smoother cut. What could be better than homemade bread? Only homemade bread made from ripe tomatoes. 🙂
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