How do u make great tomato bread?

Question

How do u make great tomato bread?

Answer 1

Use sundried tomatoes - and herbs. Yummy!

Answer 2

Tomato Bread

Ingredients

300g strong white flour

200g strong wholemeal flour

1 tsp salt

15g fresh yeast

300ml warm water

1tsp sugar

2tbsp olive oil

25g chopped dried tomatoes

Boiling water

1 tbsp tomato puree

1 clove garlic, crushed

½ tsp dried oregano

Method

1. Dissolve the sugar in the warm water, blend in the yeast and leave for 15 minutes.

2. Place flours and salt in mixing bowl then add yeast mixture and mix well, adding the oil.

3. Knead dough vigorously then cover and leave to rise for 1 hour.

4. Meanwhile, pour boiling water onto dried tomatoes and leave for 15 minutes. Then drain tomatoes and mix with tomato puree, garlic and oregano.

5. Knead dough again and divide into a rectangle and spread dough with tomato mixture.

6. Roll up dough and shape to fit two oiled loaf tins. Place in tins and leave to rise for 30 minutes. Bake in an oven pre-heated to 230°C (450°F, Mk 8) for 35 minutes.

Answer 3

tomato bread

Ingredients

1 loaf rustic bread (french baguette or a dense, heavy french bread)

1 large juicy ripe tomato

2 large garlic cloves, peeled

extra virgin olive oil (optional)

salt

Directions

1Slice the loaf of bread down the center (as if you were cutting it open to make a sub sandwich).

2Toast the bread. We always throw it on the grill, cut side towards flame, and toast it to a golden brown. However, you could toast it under the broiler.

3Take the peeled garlic cloves and cut in half. Take each half and rub the cut side of the garlic into the toasted side of the bread. The cloves will start to splinter and break apart. Just smear them all on until they are gone.

4Cut the tomatoes in half. Smear the tomato into the toasted half of the bread. Again, it will fall apart as you smear it on and that's what you want. The goal here is to smear in the juice for the tomato. I don't usually leave behind big chunks of tomato. Once the bread has been smeared well, discard the remainder of the tomato that has the skin attached. Repeat with the other half tomato and half of bread loaf.

5Drizzle each bread half with the extra virgin olive oil. **Note, I always skip this step. It saves on calories and I think the bread is flavorful enough without the oil. However, some people really enjoy the addition of flavor that the extra virgin olive oil provides.

6Sprinkle bread with salt, to taste. Slice and serve. We usually slice the bread into 4 servings per half loaf.

Answer 4

put tomato in bread

Answer 5

The skill is to use plum tomatoes that are very ripe and unsalted bread.  Since the nearest place that sells these is in Barcelona, let's all go.

Answer 6

I use a basic white bread mixture and add whole sundried tomatoes (the dry kind, not in oil) if using the bread maker (the paddle smashes them to powder). But if I'm making by hand I replace some of the liquid with drained chopped tomatoes from a tin; I don't do this in the breadmaker because it is much harder to control the moisture content.

Both of these disappear like snow in summer when cooked!

Sometimes I make a bread dough, and before proving spread it out onto an oiled oven dish and put freshly cut tomatoes all over the top, then leave to prove and cook. If I am stupid enough to do this when the family is around it barely gets out of the oven before it is eaten by the greedy so and sos!