- 1100g chopped tomatoes
- 50g dried yeast
- 200g tomato ketchup
- 1.9k T55 flour
- 3 garlic cloves, chopped
- 2 bunches of picked chopped basil
- 50g fine salt
- 30g red food colouring
Tomato Bread
Ingredients
Method
Heat 200g of chopped tomato and dissolve yeast @ 42 c for 15 minutes
In bread mixer mix everything together with yeast mix for 10 minutes on medium speed
Remove to lightly floured bowl, cling film and prove for 2 hours
Knock back on lightly floured surface and shape into baguettes, rolls, or fill roll moulds or make loaf and cling film and prove until doubled for 1 hour
Bake @ 240c until light golden and 95c in centre, 15/20min for rolls, 25/30 min for baguette, 35/45 min for loaves
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