Amaretti
Amaretti are a quintessential Italian pastry, perfectly crisp on the outside and soft and chewy on...
Homemade tomato bread
Tomato bread is the ideal companion to a glass of red wine or Mediterranean dishes.
| Ingredients | ||
|---|---|---|
| 130 | g | Tomatoes |
| 300 | g | Flour (plain) |
| 0,5 | g | Dry yeast |
| 0,5 | teaspoon(s) | Rosemary (optional) |
| 1 | pinch | Oregano |
| 1 | teaspoon(s) | Salt |
| 1 | pinch | Pepper |
| ml | Lukewarm water | |
- First, wash the tomatoes thoroughly and cut into small pieces.
- In a separate bowl, place the flour, dry yeast, oregano, rosemary (optional) and salt in a large bowl and mix well.
- Then add the chopped tomatoes, water, oil and honey to the bowl. Knead everything with a mixer and dough hook until a smooth dough is formed.
- Then cover the bowl with a cloth and place somewhere warm. The dough must rest for about 1.5 hours before it can rise.
- When the dough has risen, preheat the oven to 220 °C (top/bottom heat).
- Dust your work surface lightly with flour. Place the dough on top, shape into a loaf and place on a baking tray lined with baking paper.
- Bake the bread for about 15-20 minutes. The toothpick method makes it easy to check whether it is done.
