Sunday, 9 February 2014

367. tomato cheddar bread

finally got it right!

  I had come across many tomato bread recipes but most of them used sun dried tomatoes. Now getting them here is a bit of a problem and I cannot make my own batch as I live in an apartment and we hardly get any direct sunlight. I had come across a recipe that used tomato puree and tried it. The end result was a disaster as the dough became too soft and the bread didn't get the nice warm orangy colour. The second time round I used less water in anticipation that the dough would become soft and gooey but the bread texture was not right and the colour was as though I had baked a brown and white bread. The trail for a perfect tomato bread was put on a halt for a while till I made soup for dinner last night and baked bread. The bread that came to my mind was tomato bread and this time round the bread turned out perfect and delicious. I didn't use any fresh tomato puree or sun dried tomatoes but used tomato paste.... yes that thick paste that comes in a tube, can, carton etc. I added it to my normal bread recipe and got a perfect flavour of tomato along with the basil and cheese.





TOMATO CHEDDAR BREAD
1 Loaf

3 cups plain flour /all purpose flour/ bread flour
1 cup warm water
2¼ tsp dry instant yeast
1 tsp salt
1 tsp sugar
1 tbsp dried basil
¼ cup tiny cheddar cheese cubes
1 tbsp olive oil
3 tbsp tomato paste

extra flour for dusting
extra oil for greasing


  1. Put the flour in a big bowl. Add yeast,sugar, dried basil and salt to it and mix well.
  2. Add oil  and tomato paste to the flour and mix well.
  3. Add the warm water and make a dough.
  4. Knead the dough for 10 to 15 minutes or use the kneading machine.
  5. Lightly oil the bowl and make the dough into a ball. Rub oil over it.
  6. Place the dough in the bowl and cover it with a cling film or plastic sheet. 
  7. Place the dough in a warm place. Let it rise till its double the size. This will take about 2 to 2½ hours.
  8. Dust a board or worktop very lightly with flour. Place the dough on it and knead it gently for a few seconds.
  9. Add the cheese cubes and fold gently.
  10. Grease a loaf tin (9X5 inch) or a round tin (9 inch tin) with oil.
  11. Place the dough in the prepared tin.
  12. Cover it with cling or plastic sheet and let the dough rise again for 1 to 1½ hours or till its double the size.
  13. Preheat the oven to 200°C.
  14. Gently brush the top with extra olive oil or milk.
  15. Place the risen dough in the oven to bake for 30 to 35 minutes.
  16. When you tap the top, the bread should sound hollow if its done.
  17. Place the loaf on a wire rack to cool.
  18. Serve with soup or use it to make sandwiches.
Tips:
  • Make the dough into any shape you like.
  • Add sliced olives if you like.
  • Use a cheese of your choice.
  • Can add pine nuts.
  • Knead the dough well till it is smooth. For the kneading technique check out this recipe.
You may want to check out the following:
Turkish flatbread (pide)


sending this recipe for the following event:



2 comments:

  1. Omg world is so small I too studied in mount about Sophia....man nothing beats channa jor garam of Rajasthan...so glad to meet you :-)

    ReplyDelete
  2. nice to see u through Rafees space....Love ur tomato cheddar bread.....

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Sunday, 9 February 2014

367. tomato cheddar bread

finally got it right!

  I had come across many tomato bread recipes but most of them used sun dried tomatoes. Now getting them here is a bit of a problem and I cannot make my own batch as I live in an apartment and we hardly get any direct sunlight. I had come across a recipe that used tomato puree and tried it. The end result was a disaster as the dough became too soft and the bread didn't get the nice warm orangy colour. The second time round I used less water in anticipation that the dough would become soft and gooey but the bread texture was not right and the colour was as though I had baked a brown and white bread. The trail for a perfect tomato bread was put on a halt for a while till I made soup for dinner last night and baked bread. The bread that came to my mind was tomato bread and this time round the bread turned out perfect and delicious. I didn't use any fresh tomato puree or sun dried tomatoes but used tomato paste.... yes that thick paste that comes in a tube, can, carton etc. I added it to my normal bread recipe and got a perfect flavour of tomato along with the basil and cheese.





TOMATO CHEDDAR BREAD
1 Loaf

3 cups plain flour /all purpose flour/ bread flour
1 cup warm water
2¼ tsp dry instant yeast
1 tsp salt
1 tsp sugar
1 tbsp dried basil
¼ cup tiny cheddar cheese cubes
1 tbsp olive oil
3 tbsp tomato paste

extra flour for dusting
extra oil for greasing


  1. Put the flour in a big bowl. Add yeast,sugar, dried basil and salt to it and mix well.
  2. Add oil  and tomato paste to the flour and mix well.
  3. Add the warm water and make a dough.
  4. Knead the dough for 10 to 15 minutes or use the kneading machine.
  5. Lightly oil the bowl and make the dough into a ball. Rub oil over it.
  6. Place the dough in the bowl and cover it with a cling film or plastic sheet. 
  7. Place the dough in a warm place. Let it rise till its double the size. This will take about 2 to 2½ hours.
  8. Dust a board or worktop very lightly with flour. Place the dough on it and knead it gently for a few seconds.
  9. Add the cheese cubes and fold gently.
  10. Grease a loaf tin (9X5 inch) or a round tin (9 inch tin) with oil.
  11. Place the dough in the prepared tin.
  12. Cover it with cling or plastic sheet and let the dough rise again for 1 to 1½ hours or till its double the size.
  13. Preheat the oven to 200°C.
  14. Gently brush the top with extra olive oil or milk.
  15. Place the risen dough in the oven to bake for 30 to 35 minutes.
  16. When you tap the top, the bread should sound hollow if its done.
  17. Place the loaf on a wire rack to cool.
  18. Serve with soup or use it to make sandwiches.
Tips:
  • Make the dough into any shape you like.
  • Add sliced olives if you like.
  • Use a cheese of your choice.
  • Can add pine nuts.
  • Knead the dough well till it is smooth. For the kneading technique check out this recipe.
You may want to check out the following:
Turkish flatbread (pide)


sending this recipe for the following event:



Pin It

2 comments:

  1. Omg world is so small I too studied in mount about Sophia....man nothing beats channa jor garam of Rajasthan...so glad to meet you :-)

    ReplyDelete
  2. nice to see u through Rafees space....Love ur tomato cheddar bread.....

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.