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Recipe for tamato buns or tamato loaf
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Does anyone know a recipe for tomato buns or a tomato loaf.
Thanks in advance.
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Taken from Google's cached version of a page (which no longer exists) from the Wessex FM site:
Sun-dried Tomato Loaf:
This delicious tomato bread is great with cheese or soup or to make an unusual sandwich. This recipe makes one loaf.
INGREDIENTS
* 7 g/1/4 oz dried yeast
* 1 tsp sugar
* 300 ml/1/2 pint/1 � cups hand-hot water
* 1 tsp salt
* 2 tsp dried basil
* 450 g/1 lb strong white flour
* 2 tbsp sun-dried tomato paste or tomato puree (paste)
* 12 sun-dried tomatoes cut into strips
METHOD
* Place the yeast and sugar in a bowl and mix with 100 ml/3 � fl oz/8 tablespoons of the water. Leave to ferment in a warm place for 15 minutes.
* Place the flour in a bowl and stir in the salt. Make a well in the dry ingredients and add the basil, the yeast mixture, tomato paste and half of the remaining water. Using a wooden spoon, draw the flour into the liquid and mix to form a dough, adding the rest of the water gradually.
* Turn out the dough on to a floured surface and knead for 5 minutes or until smooth. Cover with oiled cling film and leave in a warm place to rise for about 30 minutes or until doubled in size.
* Lightly grease a 900 g/2 lb loaf tin.
* Remove the dough from the bowl and knead in the sun-dried tomatoes. Knead again for 2-3 minutes.
* Place the dough in the tin and leave to rise for 30-40 minutes or until it has doubled in size again. Bake in a preheated oven, at 190�C/375�F/Gas Mark 5, for 30-35 minutes or until golden and the base sounds hollow when tapped.
Hoping that this is what you wanted,
Chris
Sun-dried Tomato Loaf:
This delicious tomato bread is great with cheese or soup or to make an unusual sandwich. This recipe makes one loaf.
INGREDIENTS
* 7 g/1/4 oz dried yeast
* 1 tsp sugar
* 300 ml/1/2 pint/1 � cups hand-hot water
* 1 tsp salt
* 2 tsp dried basil
* 450 g/1 lb strong white flour
* 2 tbsp sun-dried tomato paste or tomato puree (paste)
* 12 sun-dried tomatoes cut into strips
METHOD
* Place the yeast and sugar in a bowl and mix with 100 ml/3 � fl oz/8 tablespoons of the water. Leave to ferment in a warm place for 15 minutes.
* Place the flour in a bowl and stir in the salt. Make a well in the dry ingredients and add the basil, the yeast mixture, tomato paste and half of the remaining water. Using a wooden spoon, draw the flour into the liquid and mix to form a dough, adding the rest of the water gradually.
* Turn out the dough on to a floured surface and knead for 5 minutes or until smooth. Cover with oiled cling film and leave in a warm place to rise for about 30 minutes or until doubled in size.
* Lightly grease a 900 g/2 lb loaf tin.
* Remove the dough from the bowl and knead in the sun-dried tomatoes. Knead again for 2-3 minutes.
* Place the dough in the tin and leave to rise for 30-40 minutes or until it has doubled in size again. Bake in a preheated oven, at 190�C/375�F/Gas Mark 5, for 30-35 minutes or until golden and the base sounds hollow when tapped.
Hoping that this is what you wanted,
Chris
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