Tomato bread

The recipe for this simple, but very tasty and aromatic tomato bread includes the following ingredients: tomato juice, wheat flour (not only premium, but also first grade), dried garlic (can be replaced with a couple of fresh cloves), salt, granulated sugar, refined vegetable oil (I have sunflower) and instant yeast (3 grams is a teaspoon spoon without a slide). The latter can be replaced simply with dry (in the same quantity) or pressed (fresh, wet) — we take exactly 3 times more (9 grams). But then you will need to wake them up: dilute them with warm tomato juice and a spoonful of sugar, leave for 10-15 minutes. When the foam cap rises, you can proceed to kneading the dough for the bread.

Sift the wheat flour into a large bowl. Add salt, granulated sugar, dried garlic and instant yeast.

Mix everything thoroughly so that the bulk ingredients are well combined. Make a hole and pour warm (slightly warmer than the human body) tomato juice into it.

Knead the yeast dough. First, just stir so that the flour absorbs the liquid and moisturizes. After this, add odorless vegetable oil.

You need to knead the dough until smooth and homogeneous — 10-15 minutes with your hands or 10 minutes in a bread machine (dough mixer). After kneading, the yeast dough for tomato bread turns out very tender and soft, while slightly sticking to your hands — this is normal. Do not overfill the dough with flour, otherwise the finished bread will not be as airy and soft as it should be. Now you need to let the dough rest and ferment. Cover the bowl with a towel or cover with cling film and leave in a warm, quiet place for 2 hours. After an hour, we do a light knead, releasing carbon dioxide from the dough, and ferment again for an hour.

The finished tomato dough will grow 2.5-3 times in 2 hours. It is very airy and soft.

You can bake this bread both in a mold and on a tray (that is, on a baking sheet). But I still recommend the first option, since the dough is very tender and during the baking process it may not rise much, but simply spread out in breadth. Grease a baking dish with oil (the amount is not indicated in the ingredients) and place the workpiece in it. In this case, I first kneaded the dough on the table into a layer, and then rolled it into a tight roll. Leave the dough to proof for 30-40 minutes in a warm place. The workpiece should grow exactly 2 times.

The dough has risen perfectly, it’s time to bake the tomato bread. Place it in a hot oven (190 degrees) for 35-40 minutes.

Look, he has grown even more and is almost jumping out of shape! Handsome and nothing more.

Immediately remove the finished bread from the pan and transfer it to a wire rack to cool.

It is recommended to cool tin bread, which most often turns out very tall, on its side so that it does not sag.

Well, when our fragrant and beautiful tomato bread has cooled down, you can take a sample. I guarantee that one piece will definitely not do it!