Italian Tomato Bread
Prep Time20 minutes mins
Cook Time40 minutes mins
Rest Time2 hours hrs 10 minutes mins
Total Time3 hours hrs 10 minutes mins
Servings: 6 people
Dried tomatoes in oil
- 35 g Yeast fresh
- 250 ml Organic milk
- 125 g Including tomatoes
- 75 ml Of which oil
- 75 ml Olive oil
- 1 piece Organic egg
- 8 g Rock salt
- 25 g Sugar
- 100 g Scarlet
- 1 tablespoon Olive oil for the pan
- 1 teaspoon Freshly chopped thyme
Pre-dough - let rise for approx. 20 minutes
Sift the flour into a bowl and make a well in the middle. Warm the milk lukewarm in a saucepan and stir the yeast in it, pour this into the well and dust with a little flour from the edge. Cover the bowl with a cloth and place in a warm, draft-free place.
Bread dough - let rise for approx. 40 minutes
Remove the sun-dried tomatoes from the oil and place on a sieve to drain. Measure out 75 ml of the oil and add an additional 75 ml of olive oil and stir with the egg. Add this to the dough as well as the salt and sugar, knead everything together, shape into a ball and cover again with a cloth in a bowl and let rise until the dough has about twice the volume.
Work in the spices - let rise for about 30 minutes
Form a loaf of bread - let rise for approx. 40 minutes
Baking - 40 min.
I baked the bread in a glass pan with a lid, the diameter of the bottom is 19 cm and the top 24 cm. I put the empty glass pan with lid in the oven about 20 minutes before baking and set the temperature to 200 degrees top and bottom heat. Before that I cut parchment paper to lay out the shape, on the sides more to touch.
Lay out the parchment paper and place the loaf of bread from the basket on top so that the pattern from the basket is on top. Now open the oven, remove the glass lid and put the bread with baking paper in it and put the lid back on. Bake for 40 minutes. Remove the lid about 15 minutes before the end of the baking time to create a nice crust.
Serving: 100g | Calories: 600kcal | Carbohydrates: 9.4g | Protein: 9.8g | Fat: 59.1g