Captains Dinner Logo
to top

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.

Tomato bread against the tomato glut

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)

400 g of ripe tomatoes
1.5 - 2 ts salt
puree with the blender
500g wheat flour Type 405
place the flour in a bowl, add the tomato puree
½ cube of yeast
crumble and add
30 g of olive oil
½ ts sugar
add and knead into a smooth dough, if necessary add some more flour, fill into the greased loaf pan
allow to rest covered for 1 hour in a warm place
bake in the 200° C oven for about 40 minutes

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

June 23rd, 2018 | side dishes

Really wild wild herbs salad

What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.

read more
Sweet Potato Soup with Ginger and Shrimp September 12th, 2018 | starter

Sweet potato soup – dead easy

Refined and yet so easy. Ginger, curry and turmeric give this soup that certain something. The shrimp make them suitable for a nice multi-course meal. Of course, it also tastes without shrimp. Lightning fast and just delicious.

read more
Oktopus-Salat mit roten Zwiebeln und Kräutern November 22nd, 2017 | starter

When my fish seller sends a whatsapp… we’ll eat octopus

In Spain, Italy and Portugal we love to eat octopus salad as starter or octopus Galician style – the latter we often had in Barcelona’s taverns in the Barrio Gotico and liked it most in the Bar Celta Pulperia. A simple and authentic dish – wonderful! But how to cook it?

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.