Tomato bread

Ingredients for 1 servings:

• 500 g flour (semi-white flour)
• 1 ½ tsp salt
• 30 g margarine or butter
• 1 ½ dl water, lukewarm
• 1 ½ dl milk, lukewarm
• 1 pinch(s) of sugar
• ½ cube of yeast (approx. 20 g)
• 1 tbsp tomato paste
• 120 g tomatoes, dried
• ½ tsp herbs de Provence, if desired
• Flour for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 50 minutes; Total time approx. 3 hours 20 minutes

with dried tomatoes

Mix the water and milk and dissolve the yeast in it. Finely chop the sun-dried tomatoes. Put the flour in a bowl, then add the salt, margarine or butter, tomato paste, sugar, Provençal herbs (optional), and the yeast mixture. Knead everything together until you have a smooth and supple dough. Finally, mix in the sun-dried tomatoes. Let the dough rise in a warm place until doubled in size. Shape the bread, place it in a floured cake pan, and let it rest for another 20-30 minutes. Meanwhile, preheat the oven to 220°C. Bake the bread on the lowest rack at 220°C for 20 minutes. When the time is up, reduce the oven to 180°C and bake for another 30 minutes. Remove the baked bread from the pan and let it cool. It’s a great addition to a cozy barbecue evening. Homemade herb butter goes well with it.