Tomato Bread

Ben Spalding

Ben Spalding

10th January 2011

Tomato Bread

Tomato Bread

Ingredients

  • 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

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