Fresh tomato and basil bread sounds lovely to me! I havent tried tomatoes in my bread before and that was when i saw it in Kitchen Flavours blog. Do hop over to her blog, she has nice surprises there which i'm sure will delight you and if you like curry, especially indian curry, you wouldnt want to miss that! The original recipes comes with the instructions using a breadmaker machine but i did that with a mixer, so there is a slight change in the recipe. If you prefer to do that in a breadmaker machine, you can always refer back to her blog. A little cooking is required here where we have to saute the onions and the tomatoes first but it's really no hassle. I added some grated cheddar cheese here for extra flavour.But i did have some difficulty handling the dough after mixing in the tomatoes and the cheese, the dough was very wet and i needed to flour my palms from time to time. I couldnt really shape the dough becos of that..i just dumped the whole dough into my bread loaf. Thanks to the hot weather here, the loaf proofed well and filled up the entire pan!
Recipe ( taken from Kitchen Flavours with some changes )
15ml/ 1 tbsp olive oil
1 small onion, chopped
3 plum tomatoes, about 200gm/7 oz, peeled, seeded and chopped
500gm/1lb 2 oz/4 1/2 cups unbleached white bread flour
2.5ml/1/2 tsp freshly ground pepper ( i skipped this )
10ml/2 tsp granulated sugar
5ml/1tsp easy blend dried yeast
15ml/1tbsp chopped fresh basil
20ml tomato concentrated juice
40 gm grated cheddar cheese
For the Glaze:
1 egg yolk
2.Add the plum tomatoes anc cook for 2-3 minutes, until slightly softened. Drain through a sieve placed over a measuring jug or bowl, pressing the mixture gently with the back of a spoon to extract the juices.
3.Set the tomato and onion mixture aside. Add the cooking juices and the tomato juice and make this up to 280ml/10fl oz/1 1/4 cup with water.Set aside.
4. In a mixer bowl, combine flour, salt, sugar and yeast . Slowly pour in the liquid and beat till dough is smooth. Remove and let it proof till double its size. Lightly oil a 23cmx13cm/9"x5" loaf tin.
5. Knead in the tomatoes, onions, grated cheese and the chopped fresh basil. You may need to add a little flour if the dough becomes too moist when you have incorporated the vegetable mixture.
6.Flatten the dough and shape it into a 2.5cm/1" thick rectangle. Fold the sides to the middle and press down the edge to seal. Make a hollow along the centre and fold in half again. Gently roll into a loaf about 40cm/16inches long. Shape into a "S" shape and place in the prepared tin. ( i couldnt manage this step, i just put the dough into the loaf tin. )
7.Cover with cling wrap and leave in a warm place to rise for 30-45 minutes. Meanwhile preheat oven to 200C/400F/Gas 6
8. Make the glaze by mixing the egg yolk and water together. Remove the clingwrap and brush the glaze over the bread. Bake in the preheated oven for 35-40minutes or until golden.
Here, i would also like to thank Alice from iloveicookibake and Nancy from Bake for a Queen for sharing with me the lovely award ..
and also Jay from Tasty Appetite for this award..