Tomato bread against the tomato glut
August 19th, 2018 | bread & pastries
The other day we were invited for a barbecue with dear friends. They served a super-tasty tomato bread. As a matter of course, I immediately asked for the recipe, of course! The bread was made in a Thermomix food processor. I do not own such a processor. Of course, the recipe also works without the device, and quite sensually with your hands in the dough.
Since I had received an incredible number of tomatoes from the greenhouse from other friends, I decided to use twice the amount of dough to process the beautiful, red, ripe fruit. The result was a really BIG bread, super-fluffy, super-juicy, super-delicious.
I had replaced about one third of the flour with common wheat flour Type 00, which made it particularly supple and fine-pored.
This bread tastes best only with butter and some salt! You can serve it as well with my eggplant dip or with wild garlic aioli.
tomato bread
(for a loaf pan of 30 cm in length – takes 60 minutes resting time + 40 minutes baking time)
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