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)
Tags: Leave me a message
Sauerbraten of deer with dark beer
A venison roast prepared as Sauerbraten is a tasteful experience. The sauce is made with dark, strong beer. This not only gives the whole roast a nice color, but also malty, very strong aromas. Lucky the one who has a good connection to a forester…
read more
Pescado a la Veracruzana – Mexican tuna
In times when we cannot travel due to the corona pandemic, why not bring a holiday feeling on our plate at home! Last weekend we were on a short culinary trip in Mexico, more precisely in Veracruz on the east coast of Mexico. A wonderful tuna fish with a fiery, colorful sauce awaited us and it was as if we were listening to the sounds of marimba and mariachi in the humid, warm evening air… Viva México!
read more
Hummus with yogurt – homemade!
Hummus is one of the tastiest and healthiest dips I can imagine. Perfect on the BBQ buffet, but also great for your veggie day with a colorful salad and flatbread. How to make the delicious oriental cream of chickpeas and sesame, I tell you in my today’s post.
read more