tomato bread

tomato bread

• 10 Mar 2014

It's time for another installment of Jillian's adventures in bread making. I found this recipe for tomato bread in a back issue of Australian Gourmet Traveller and decided to give it a try.



I stick to a low fat diet so I had to modify the recipe quite a lot and in the end it kind of morphed into a tomato topped version of this olive oil bread recipe from the Bourke Street Bakery.



I found some pretty multi coloured tomatoes at the supermarket which I used instead of cherry tomatoes. I had some basil in the kitchen so I used that to top the bread instead of thyme.



Here's the Tomato Bread recipe for you.
Ingredients
1 tsp dried yeast
350 gm plain flour, plus extra for dusting
1 tsp salt
10 ml extra-virgin olive oil, plus extra for greasing and drizzling
10 mls milk
200ml lukewarm water

Topping 
200 gm cherry tomatoes, halved
Salt and pepper to taste
Basil leaves, torn

Method 

Combine the yeast, flour, salt, oil, the milk and water in the bowl of an electric mixer fitted with a dough hook and knead until a soft smooth dough forms (10 minutes). Transfer to a lightly oiled bowl, turn to coat, cover with a tea towel and stand until doubled in size (1 - 1½ hours). Knock down 3 times during this period.

Roll out the dough on a lightly floured surface into a 18cm x 27cm rectangle, place on a 22cm x 27cm oven tray lined with baking paper, cover with a tea towel and stand until doubled in size (20 minutes).

Press tomatoes cut-side up into dough, scatter with basil, drizzle with oil, season to taste and prove for a further 20 minutes.

Preheat oven to its highest temperature. Spray the oven with water before lowering the temperature to 210°C. Bake the tomato bread until golden and cooked through (20 - 30 minutes) rotating the bread halfway through. 

Transfer the bread to a wire rack and cool to room temperature before serving.



I topped the bread with some shaved Parmesan cheese and a sprinkle of salt and it was yum! The bread doesn't keep well so eat it the day you make it or freeze any leftovers for later.

See you all again next week,

Jillian