Monday, March 18, 2013

Tomato Bread

Unlike my first homemade tomato chutney, this tomato based recipe is a nice one that my family truly enjoy! 

We love the colour and texture of these tomato breads. They are so good that I have to bake it again and again...

This tomato bread has a delicious spongy texture with a beautiful reddish colour.  I didn't like the idea of using tomato puree for making this bread and choose a lazy-way-out by replacing tomato puree with more tomato paste instead. For extras, I have added tomato pesto filling inside this bread.

This recipe uses the gelatinisation method which I have mixed opinions in this bread baking method. It might be plausible that this method is the main contributing factor to this ideal bread texture but I think that having adequate proving time is equally important. Nevertheless, rather than re-invent the wheel, I choose to follow the exact method of this recipe and I'm happy that these bread always turned out to be very yummy.
 
tomato bread
My first time baking this bread...
Then, my second time: adding mayo and cheese as toppings
The very tomato ingredients that I used
Shaping the bread
Brushing the bread with oil and adding toppings
Bake this bread now... We are very hungry!
My freshly baked tomato breads
tomato bread
Look at the yummy spongy texture... Very delicious!
Thumb up for tomato bread!
Here's the recipe from the book, Magic Bread by Alex Goh
(with my modifications in blue)

Ingredients:

A
100g bread flour
70g boiling water

B
400g bread flour
45g sugar
8g salt
1 tbsp chopped parsley
1 tbsp Italian mixed herbs
8g instant yeast

C
125g tomato (blend until fine) (Replace with 80g tomatoes paste and 40g water)
20g tomato paste
120g cold water
35g olive oil


Toppings:
grated cheddar cheese (I use Parmesan cheese)
mayonnaise
(I use the 99% fat free one. We normally like the traditional egg mayonnaise but this fat free one tastes really light, tangy and goes very well for this bake.)
chopped fresh parsley (replace with Italian mixed herbs)

Method:

Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hrs.

Mix B until well-blended. Add in A and C, knead until smooth and elastic. Let it proof for 40 min. (I proof mine for 1 hr)

Divide the dough into 80g each and mould it round. let it rest for 10 min.

Flatten the dough and roll it into oblong shape. Place it onto a greased pan. Let it proof for 50 min. (I proof mine for another 1 hr)

Egg wash the surface and sprinkle some grated cheddar cheese on top. Pipe some mayonnaise over it and sprinkle some chopped fresh parsley.

Bake at 190°C for 15 min.

Note: 
I have baked this bread in two 10 cm x 20 cm loaf pan at 180°C fan forced for the first 8-10 min and covered the bread with foil and baked for another 8-10 min

After its 1st hr proving, I've divided the dough into 6 portions. I've flattened each portion and spread 1/2 tsp of tomato pesto into each flatten dough and rolled them up. 

Instead of egg wash, I've brushed my bread with 2 tbsp olive oil with 1/2 tsp tomato pesto and sprinkle some Italian mixed herbs on half of them. For the other half, I have proceeded to pipe some mayonnaise and sprinkle some Parmesan cheese on them.

Happy Baking

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and me, Bake for Happy Kids, hosted by Doreen from my little favourite DIYat this post.

Photobucket

Due to many requests, we have decided to extend our Little Thumbs Up event from the first Tuesday until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is TOMATO for March 2013 and link with us at this post anytime until 31st Mar 2013. Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within March 2013 . (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids or/and my little favourite DIY. For more details, please see this.

What after March 2013? Esther from Copycake Kitchen will be the next hostess of April 2013 and her theme is CORN! All the upcoming ingredient themes and hosts for the forthcoming months are listed at "Little Thumbs Up" side bar of my blog and hope that you can join in the fun of this event. Thumbs up!

48 comments:

  1. these look fabulous delicious flavour from the tomato

    ReplyDelete
  2. What a delicious and interesting bread!

    ReplyDelete
  3. hi.. this one looks amazing!

    ReplyDelete
  4. Wow! That is a very lovely looking bread, I know it must be very tasty with that pesto filling inside just..pinned for future baking:D

    ReplyDelete
  5. Tomato bread? This is brilliant! I would love a slice, please! ;)

    ReplyDelete
  6. Wow!!!The colour of these bread are so beautiful and the texture looks spongy and delicious.

    ReplyDelete
  7. I've never baked bread with tomato inside - I just baked the bread and then added the tomato paste after. This is one great recipe.

    ReplyDelete
  8. Hi Zoe, I just bought myself some sun dried tomatoes with the intention of making tomato bread! Your tomato bread looks so gorgeous. Love the color!

    ReplyDelete
  9. just divine. looks like something you'd buy in a bakery! x

    ReplyDelete
  10. That 'yummy spongy texture'... wuaaahh...

    ReplyDelete
  11. Thanks for sharing such a wonderful recipe.
    will try it one day , :)

    ReplyDelete
  12. wow.....the tomato bread looks so yummy and healthy!
    Nice.......
    :)

    ReplyDelete
  13. Look sooo delish! Never tried a tomato bread before but I'm gonna try this. Thanks for the nice recipe and tutorials Zoe! You make them look easy to make :)

    ReplyDelete
  14. Hi Zoe,
    Your bread looks wonderful! We love this bread too, Alex Goh's recipe has not failed me yet! Love it!

    ReplyDelete
  15. This bread looks utterly delicious :D
    Bookmarked!

    Cheers
    Choc Chip Uru

    ReplyDelete
  16. Hi Zoe,
    Your tomato bread looks GREAT!
    Love the tomato colored bread. It is soft and appetitzing!
    I was think of making this tomato bread from Alex Goh recipe too.:p
    mui

    ReplyDelete
  17. Yummoooooo! Out of this world. Absolutely scrumptious :)

    ReplyDelete
  18. This loaf is healthy plus good looking loaf! Bet it taste as good as it looks :)

    ReplyDelete
  19. Your tomato bread make me hungry!

    ReplyDelete
  20. This is such an interesting bake and I am so drooling over the cheese and mayo toppings !! This is definitely a keeper recipe.

    ReplyDelete
  21. What a yummy bread, i like it!
    Actually i am thinking to use tomato paste for bread too, hopefully i have time to make it >_<

    ReplyDelete
  22. Beautiful bread! I mentioned in a few blogs earlier, I love sun dried tomato bread... Yours look really good. I prefer the one without mayo and cheese. :D

    ReplyDelete
  23. Oh my what a lovely bread! This looks so amazing and I can only imagine how delicious it is.

    ReplyDelete
  24. Hi Zoe, the last photo with the thumbs up is very cute. Interesting having dried tomatoes in bread..The best I can do tomato with bread will be making club sandwich... hahaha

    ReplyDelete
  25. loosk gorgeous zoe! love that you've gone the other way with this and made very asian-style soft bread instead of a more crusty italian-style loaf!

    ReplyDelete
  26. Your photos are delicious! The bread looks great :)

    ReplyDelete
  27. Hello, Zoe, looks like we had both posted tomato bread but I like your bread better, hahaha!

    ReplyDelete
  28. Your bread is such a beautiful color, and rose gloriously.

    ReplyDelete
  29. I would show a thumb up too if I were your boy.

    ReplyDelete
  30. Zoe, your bread looks cute and yummy!

    ReplyDelete
  31. Love how nicely orange the bread is, and I bet it tastes delicious, especially since it's so fluffy looking!

    ReplyDelete
  32. like the golden colour of the bread, it looks great!

    ReplyDelete
  33. I've borrowed Alex Goh's book last time but as usual haven't made anything from it :P Your tomato bread looks really delicious ! Just love the tomato pesto filling so as the cheese and mayo toppings , yummmm :D

    ReplyDelete
  34. I've never made savoury bread before, only ever sweet ones so the idea of tomato bread seems quite strange yet interesting to me! :) Your bread looks really tasty too....must try something like this one day!

    ReplyDelete
  35. LOVE all your recipes ^_^ love the idea of having the mayo on top :-D

    ReplyDelete
  36. Lovely! I thought I could only savour such nice bread in an Italian restaurant :)

    ReplyDelete
  37. These breads looks really good!

    ReplyDelete
  38. This bread looks lovely. Thanks for coming by my blog. Yours is just gorgeous. I'm happy to be your newest follower.

    ReplyDelete
  39. very tomato-y bread indeed that also comes with the tomato pesto! Very nice colour for a tomato bread :)

    ReplyDelete
  40. Love the orange-reddish color. The bread looks very savory and soft. I am giving you thumbs up too!

    ReplyDelete
  41. Beautiful breads- I've never tried tomato bread before. It looks yummy! :)

    ReplyDelete
  42. Zoe, your tomato bread looks so good, moist and all! I came across this book from Alex Goh but never mustered the courage to bake anything from it. Just to enquire, this is what they call a tangzhong recipe?

    ReplyDelete
    Replies
    1. Hi Grace,

      In my pursuit of effective bread making methods, I have read about Tangzhong (also known as water roux) and similar methods. Based on my understanding, Tangzhong method yields more watery based flour mixture which is cooked to 65°C which the gluten in the bread flour and water mixture would absorb the moisture and sort of cooked to become pale colour. This method that I'm using is gluten gelatinisation method which yields a dough and it is much more easier to handle.

      Cheers!

      Zoe

      Delete
  43. Hi Zeo, I baked this bread, the texture of the bread turned out so delicious spongy and fluffy, both my husband and myself love it so much, but my children don't like it, due to the mixed herbs smell, she don't like veg, can I just bake this bread and omit all the mixed herbs, tomato and parsley? do I need to take care of others? I really want her to taste the spongy bread.
    Thank you for sharing and all the advice.

    ReplyDelete
    Replies
    1. Hi Soh,

      Glad that you and your husband like this bread. Yes, of course, you can omit the herbs, tomato pesto and parsley. However, I'm not too sure if the bread texture will be the same if you omit the tomato paste or puree. I think this might change its acidity and viscosity.

      Good luck experimenting!

      Zoe

      Delete
  44. Thank you Zoe, I will try a batch and update you the outcome.

    Have a nice day ahead!

    ReplyDelete

Thanks for visiting my blog. I would appreciate if you can leave comments on my post for friendships and my future improvements.