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Your email address will not be published.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 *

Black gondola with gondolier on a canal in Venice August 4th, 2018 | Landgänge

Shore leave Venice

The early bird catches the Venetian worm. Between 6 and 10 am, the lagoon city shows up the most beautiful – before the endless tourist-lindworm rolls over the Rialto Bridge and overflows the famous St. Mark’s Square. “Early in the morning and late in the evening, you can enjoy Venice’s morbid charm and unique atmosphere the best,” the captain recommends.

read more
Bifteki oder griechische Hacksteaks mit gegrillter Wassermelone July 29th, 2018 | main dishes

Bifteki with grilled watermelon

Bifteki thats the Greek name for minced steaks. A short trip to Greece, that’s it. Currently, we do not have to complain in northern Germany about lack of sunshine. This summer, even the holiday on our balcony is fun. And with Bifteki from the grill, we get the ultimate culinary holiday feeling.

read more
Facade in Weisenheim am Berg, Palatinate May 29th, 2019 | Landgänge

The Palatinate: pure pleasure – Part 1

A model railway idyll, pretty half-timbered houses like a string of pearls, vineyards as far as the eye can see, here and there a castle, a climate like velvet and silk, culinary delicacies from hearty regional cuisine to fine dining, excellent wines and hospitality that is unparalleled… That‘s the Palatinate. We were there again.

read more

Subscribe

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