When you feel like making an original bread, follow this recipe. It's a tomato bread with a spectacular color and a smooth but nuanced flavor.

Its elaboration takes timebecause it contains more ingredients than basic bread and we use little fresh yeast.

Furthermore, we'll do the final rise in the refrigerator. This cold resting slows down the fermentation, intensifies the flavor, and helps us achieve a crispier crust and a soft crumb.

You can use it as table bread to accompany meals or serve it in the appetizerWith a few pieces of cheese, it looks especially attractive... and delicious.

Tomato bread

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Delicious and beautiful. That's what this homemade bread is like, which, in addition to the basic bread ingredients, includes tomato passata and Greek yogurt.

Ascen Jimenez

Kitchen: Modern
Recipe type: masses
Calories: 165
Rations: 12

Preparation time: 15M
Cooking time: 24H
Total time: 24:15 p.m.

Ingredients

For the initial dough:

45 g of water
1 g of fresh baker's yeast
100 g flour

For the bread dough:

10 g fresh baker's yeast
30 g of water
15g milk
20 g of sugar
75 g Greek yogurt
100 g tomato passata
350 g flour
5 g of salt
15 g of extra virgin olive oil

Music

We put the water in the glass and program 2 minutes, 37º, speed 1to heat it up.
We add one gram of fresh baker's yeast and 100 g of flour. We program 20 seconds, speed 5We compact it with our hands and put it in a jar with a lid. We let it rest for at least 10 hours.
After that time, we make the bread dough. We put the 10g of fresh baker's yeast, water, milk, and sugar in the bowl. We program 1 minute, speed 2.
We add 90g of the dough from the jar. We program 1 minute, temperature 2.
We added the Greek yogurt and tomato. We programmed 30 seconds, speed 2.5.
We incorporate the flour and program 2 minutes, spike speed.
Add the salt and 15g of olive oil. Program 3 minutes, spike speed.
We put the dough on the countertop and knead it with our hands for a few minutes. We let it rest in a bowl for about an hour.
After that time, knead the dough again and shape it into a round ball. Place the ball in a large bowl, cover it with plastic wrap, and refrigerate. After about 10-12 hours (or overnight), preheat the oven to 220°C (425°F).
When the oven is hot, carefully place the bread on a baking tray and make a cut on the surface. Bake at 220°C for approximately 10 minutes.
We then lower the oven to 180º and bake for 15 minutes or until we consider it to be golden brown and well cooked inside.

More information - Goat cheese appetizer with blueberries

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Tomato bread

Tomato bread

Ingredients

Music

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