Tomato and Basil Bread

Tomato and Basil Bread Author: By kind permission of Denise Phillips, Jewish chef and food writer Prep time: 1 hour 50 mins Cook time: 30 mins Total time: 2 hours 20 mins 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. 3.2.1230 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 : denise@jewishcookery.com Web : www.jewishcookery.com