Gluten-free tomato bread

Ingredients for 1 servings:

• 500 g flour mix, gluten-free, e.g. from Schär
• 7 g salt
• 2 jars of tomatoes, dried in oil, with oregano
• 21 g fresh yeast
• 1 tsp, heaped sugar
• 400 ml water, lukewarm
• 1 tbsp Clarified butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 2 hours 35 minutes

Mix the flour mix and salt well. Drain the tomatoes, reserving the oil. Finely chop the tomatoes. Place the yeast and sugar in a tall container and fill with warm water. Stir well until the yeast has dissolved. Slowly add the yeast water to the flour and knead briefly. Add the chopped tomatoes and oil. Then process in a food processor at medium speed for about 5 minutes until you have a smooth dough. Pour the dough into a greased loaf pan, smooth it out, and cover with a damp cloth (although I use cling film, which I wet beforehand). Let it rise in the room until the dough has doubled in size. Bake in a preheated oven at 190°C (top/bottom heat) for 65 minutes on the middle rack. When the bread is done, remove it from the oven and let it stand in the pan for another 15 minutes. Then let it cool on a wire rack. Tip: If you omit the tomatoes and oil, you have a great gluten-free white bread.