Tomato and Basil Bread
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Serves: 3 loaves
I love everything about this bread; taste, colour and texture! Homemade bread is easier than you think and a bread maker is not necessarily required as this recipe will explain: although if you have one, add the ingredients and follow instructions according to your machine. There are a few essential rules: 1) Yeast needs warm water in order for it to rise, if it is too hot it will kill the yeast. 2) A warm place is required for the dough to double its volume. 3) A second rising, proving will guarantee a light texture.
Ingredients
- 2 sachets dried yeast
- 150 ml warm water
- 800 g strong white flour
- 2 teaspoons salt
- 1 teaspoon sun-dried tomato paste
- 300 g ripe tomatoes
- 1 tablespoon olive oil
- 2 tablespoons fresh basil – roughly chopped
- 1 teaspoon dried chilli pepper flakes or ½ fresh chilli finely chopped
- FOR THE GLAZE (OPTIONAL): 2 – 3 egg yolks
Instructions
- Skin the tomatoes by immersing them in boiling water for 1 minute.
- Score the skin with a knife and peel away. Remove the cores and seeds and roughly chop. Reserve the flesh only.
- Dissolve the yeast in some 100 ml warm water and leave for 5 minutes.
- Mix the flour and salt together. Add the yeast mixture, chopped tomatoes, tomato paste, basil and chilli flakes.
- Knead the dough either in a food mixer or by hand. Add the remaining warm water slowly so that the dough is smooth and not too wet. Add extra flour if it becomes too sticky.
- Grease a large bowl with a little olive oil. Transfer the dough, cover with cling film and leave in a warm place for 1 hour or until double in size.
- Line a tray with non stick baking parchment paper.
- Knock back the dough and divide into 3 pieces.
- Lightly knead and shape into round loaves. Glaze with egg yolk (optional). Leave to rise again for 30 minutes.
- Pre-heat the oven to 200°C/400°F/gas mark 6.
- Bake for 30 minutes or until golden and hollow sounding when tapped underneath.
- Cool on a wire rack.
- TO SERVE: Cut into slices and serve with a dipping bowl of extra virgin olive oil and balsamic vinegar.
For more delicious recipes, and details of Denise’s cookery classes, please visit the Denise’s Kitchen website. All classes can be tailored for vegetarians.
Denise’s Kitchen
Tel: 01923 836 456 Email: [email protected] Web: www.jewishcookery.com