Ruby has a passion for tomato bread and has been nagging me to make some for months now. So our second loaf for the project is Paul Hollywood’s tomato bread. Well, actually it’s Sun Dried Tomato and Olive Bread, but Ruby wasn’t too keen on the olives – or the sundried tomatoes – so we substituted garlic for the olives, and put in half sundried and half tomato puree.
We also messed up a little in the execution of the dough – note to selves: read the method before you start! All in all, despite our deviations, it turned out pretty damn well.
(Adapted from Paul Hollywood’s Sun-dried Tomato and Olive Bread)
500g strong flour (we used 400g white and 100g wholemeal)
55ml olive oil
20g fresh yeast
1 garlic clove, minced
30g tomato pure
15g sundried tomatoes
1 tsp dried oregano
Mix the flours together in a mixing bowl. Add the salt on one side and the yeast on the other. Pour in the olive oil and water and combine. DO NOT, as we did, put in tomatoes, garlic and oregano just yet!
Turn out on a floured or oiled surface and knead vigorously for about 10 minutes. When the dough is nice and elastic, roll it into a ball and place in an oiled bowl. Cover with cling-film and let it rise for about an hour.
When the dough is risen, add in the tomatoes, garlic and oregano, divide in two, and either roll into flat ovals and place on a baking tray – or as we did, put into a loaf tin – and leave to prove for another hour (covered with a plastic bag if you don’t want a skin to form).
When the second rise is complete, dust the top of the bread with flour and bake in an oven at 220c or 425f for 30 minutes. Then turn out to cool on a wire rack.
Our loaf didn’t rise as much as we had hoped, but it was still soft, light, moist and incredibly delicious (if a little too salty, next time we may cut back a bit).
Ruby says: “nice taste of the bread, but a little too salty!!!.”