Wheat bread with sun-dried tomatoes
A homemade loaf with sun-dried tomatoes is a perfect bread for sandwiches. Tomato bread pairs perfectly with cold cuts, various cheeses, and even just butter. Its crispy crust and unique aroma will appeal to everyone who values the freshness and fluffiness of bread. Homemade bread is free from dough improvers and artificial additives. It is much richer in valuable nutrients and forms the basis of a wholesome breakfast. Adding tomatoes to bread is a great way to boost its flavor. It is also a way to diversify homemade sandwiches and get the little ones interested in them.
Discover the wealth of flavor hidden in a homemade loaf. Opt for tomato-flavored bread and a truly Italian style in your kitchen.
Notes
Recipe for homemade tomato bread
Preparation:
Add water, yeast, salt, and the tomato mix to the flour. Stir everything with a spoon just until combined; do not knead the dough yet. Set it aside in a warm place for 1 hour. Then (only after it has doubled in volume) knead the dough by alternately stretching and folding it so it becomes well aerated. To make this easier, you can moisten your hands with hot water. Transfer the kneaded dough to a Roman pot (clay baker) that has been well greased with butter and thoroughly dusted with flour. Let the dough rest for about 20 minutes, then place it in a cold oven. Set the oven to 220°C (no fan, top and bottom heat). From the moment you place it in the oven, bake the loaf for 30 minutes. Then remove the lid, reduce the temperature to 190 – 200°C and bake the bread for about 30 minutes, until the crust turns golden. When tapped on the crust with a finger, the bread should sound "hollow". That means the bread is ready.
When removing the bread from the pot, place it upside down on a board to help it release steam.
