Tomato and Basil Loaf
- 15ml Olive Oil
- 1 small Onion
- 3 plum Tomatoes
- 500g White Bread Flour
- ½ tsp Ground Black Pepper
- 1½ tsp Salt
- 2 tsp Sugar
- 1 tsp Yeast
15ml copped fresh Basil
For the glaze
- 1 Egg Yoke
- 1 tbsp water
- Heat the oil then fry the chopped onion for 3-4 mins.
- Add the tomatoes and cook for 2-3 mins.
- Drain the liquid, by pressing with a spoon against a sieve.
- Add water to the drained liquid to make it up to 280ml
- Add this, and all other ingredients as normal into the bread pan, and use the "Dough" setting.
- Knock back on a floured surface.
- Knead in the tomato mixture (more flour will be required)
- Flatten the dough and shape it into a 20cm long rectangle
- Oil a loaf tin
- Shape the dough into an "S" shape inside the loaf tin.
- Cover and leave in a warm place for 30-45 mins
- Preheat the oven to 200°C
- Combine the egg yoke and 1 tbsp water, and brush on the loaf to form a glaze
- Bake for 35-40 mins, or until dark golden brown.
Looks great, especially as our tin was too small for the size of the loaf! After rising, it looked like a mushroom cloud!
Kneading in the tomato mixture is really messy, and used a LOT of extra flour.
On our first attempt, we took the loaf out too soon, and it was slightly doughy in the middle.