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Monday, 19 September 2011

Fresh Tomato & Basil Bread

This is a gorgeous loaf, well worth the faffing & very moorish Great for eating with or dipping in Bolognaise, Lasagna & tomato soupa. I am sure you can find other great accompanying dishes for it.
Here is two ways to make it, by hand or half machine half hand
Enjoy x


500g strong white flour , plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp extra virgin olive oil
300ml water
2 tsp granulated sugar
7 oz juicy tomatoes
3-4 cloves garlic crushed & chopped
1 tbsp fresh chopped basil
Crush & chop garlic. Chop tomatoes. Fry garlic in a little oil or fry light, when ready add tomatoes & cook for a couple of minutes till slightly softened & juices are running nicely. Drain mix through a sieve over a measuring jug & press out all the juices. Put mix to one side & top up the juice to 300 ml with water.In a large bowl, dissolve yeast in water. Stir in  sugar, oil, salt & enough flour to form a stiff dough.
Turn onto a floured surface; knead, push, fold & slap that dough until smooth and elastic, about 4-5 minutes. Place in a greased pan, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.  Punch dough down, knock out the air for 30 seconds  to 1 minute, by bashing & squashing it. Add tomato & basil mix & fold into the dough until incorporated. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 1 hour.
Bake at 225c for 35-40 minutes or until golden brown.
Remove from pan to a wire rack to cool.

Machine & hand
1 tbsp extra virgin olive oil
500gr white bread flour (Sofia flour in Bulgaria)
1 1/2 tsp salt
2 tsp granulated sugar
1 tsp dry yeast
1/2 tsp fresh ground black pepper
7 oz juicy tomatoes chopped
3 -4 cloves garlic crushed & chopped
1 tbsp fresh basil chopped
Crush & chop garlic, chop tomatoes. Fry the garlic in a little oil or frylight, when ready add tomatoes & fry for a couple of minutes till slightly soft & juices are running. Sieve out the juice into a measuring jug by pressing out with the back of a spoon. Put tomato mix aside & make juice up to 280 ml ( 10 fl oz) with water.
Pour into bread pan, sprinkle over flour, add black pepper & place the salt & sugar into separate corners of the pan. Make an indent in the center & add yeast. Set bread machine to basic dough or dough only setting.
When the machine has finished place dough on a lightly floured surface, knock it out gently. flatten it a bit & add the tomato mix & chopped basil on top. Fold dough over & knead fold push till it is incorporated. Be as basic as you like for a nice rustic loaf. Place in an oiled pan & cover it with oiled cling film, leave in a warm place for 30 - 60 mins till it has risen nicely.
Bake in a pre heated oven 200c.

Check bread is cooked by knocking on bottom, it will sound hollow :-)

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