Wheat bread with dried tomatoes

We will prepare this fluffy, beautiful and very tasty home bread from wheat flour of the highest grade, water, dried tomatoes, olive oil (I use the one that flooded with the bank — it is incredibly aromatic), salt, sugar and yeast. The yeast is not necessary to take fast -acting ones — just dry (also 1 teaspoon without a slide) or pressed (3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of water with a teaspoon of sugar and dissolve the yeast in it.

We sift wheat flour in a deep bowl (literally a couple of tablespoons can be postponed and used if necessary during the batch of dough). You can, of course, knead the dough on the table, which is much more convenient in dishes.

Add speed yeast, salt and granulated to flour. Mix everything thoroughly with your hand or spoon so that dry ingredients are evenly distributed through flour.

We make a recess in the center and pour warm water. Warm water is slightly warmer than the human body temperature (pleasant heat is felt with your finger). If you use hot water, the yeast will die and the bread will not work.

Mix the flour mixture of water to a porridge state. That is, it is not necessary to knead the dough until smooth — the main thing is that the flour is only moistened. Now you can add aromatic olive oil.

Mix everything and begin to actively knead the dough to smoothness and complete homogeneity. If necessary, add the wheat flour left, and if necessary, so much more so that a tender, soft, slightly sticky dough is obtained. I wash the bowl, dry it and a little (half a teaspoon is enough), lubricate with olive oil so that the dough is not stuck. The dough itself is rounded and put in a bowl. We leave in a warm place to roam for 2 hours. An hour later, we make a grind, rounding of the dough and give rest for another 1 hour.

Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no bread. After 2 hours of fermentation, the dough will grow well, swell and become fluffy.

We are very modestly powder with wheat flour and shift our dough into it (it is practically not sticky and very elastic). We knead with your hands in a square, and then roll out with a rolling pin. The thickness of the layer is about 2 centimeters, it is not necessary. We put dried tomatoes along the entire perimeter, which must first be cut into small pieces.

Now we will turn the layer of dough with tomatoes. In general, the molding of bread depends on the baking form used. Since I have a rectangular one (a baking form of L-7 bread), the workpiece will be in the form of a roll. So, visually divide the layer into 3 parts. The far edge is pulled to the center by 1/3.

Similarly, we act with the opposite side of the dough. In general, we add up as Europrib. That is, three layers of dough are obtained.

Now we turn the rectangular workpiece with a dense roll from any end. After each turn, we must break the dough with the edge of the palm, thus fastening it.

It turns out such a blank in the shape of a roll, or rather a roller. Do not forget to carefully fix the seam so that the dough during the proofing and pastries does not disperse.

The baking dish is well lubricated with any oil or fat (or emulsion for lubricating shapes — I will write the recipe the other day) and put a blank of dough with a seam down in it. We cover the shape with a towel or cling film and leave in the heat (28-30 degrees) for about 1 hour.

The dough should increase in volume at least twice. Before you bake wheat bread with dried tomatoes, you need to warm the oven — just turn it on 190 degrees half an hour before baking. If desired, sprinkle the surface of the workpiece with water from the spray gun. We bake homemade bread at the same temperature for about 30 minutes until a brown crust.

In the process of baking, the bread will still grow up, the crust will be browned (I did not lubricate it). Let the finished baking for a couple of minutes stand in shape, then take out.

Completely cool wheat bread, preferably on the grill so that the lower part is not soaked. After a couple of hours, it can be cut.

The finest ruddy crust, a delicate, very soft crumb, the saturated aroma of dried tomatoes and olive oil … and an undoubtedly delightful taste — this is how this home bread can be characterized.