I love tomatoes. Every single day I must eat tomatoes. Every morning I eat tomatoes. I ate sauce made with tomatoes. I like it in my salad, I love it with cheese, I eat it with yogurt. And it turns out, that I also love bread that is made with it!
When I first saw a tomato bread recipe in a gluten free baking book I have, I said to myself that I HAD TO make it. But how? Because I like making my own changes to recipes I find. So it took me a while to find my own twists.
First off, I used a pack of tomato puree with basil instead of the tomato juice in the original recipe. And I added water in the recipe instead. The reason why I did that was, firstly, to adjust the salt amount myself. Commercial tomato juices are really tasty but there is always salt added to them. But tomato puree is, well, just tomato puree.
Second, I added sun-dried tomatoes – and at another time I made it, I added fresh rosemary. Rosemary and tomato work perfectly so I highly recommend you try that as well.
Finally, I changed the instructions and made it in my own order, with a few changes in the dough ingredients as well. After all this, voila, there it was, finally, the tomato bread. And it was so delicious that I ate it like crazy ehm ehm… If you keep it in an airtight container in room temperature, it will be good to eat for several days. So, enjoy!
(makes 1 loaf, I used a 240x80x55mm loaf mould)
2 dl (or 3/4 cup + 4 tsp or 100 gr.) corn flour
1 dl (or 1/3 cup + 4 tsp or 40 gr.) psyllium husk
2 dl (or 3/4 cup + 4 tsp or 100 gr.) rice flour
1 dl (or 1/3 cup + 4 tsp or 50 gr.) potato flour
1 dl (or 1/3 cup + 4 tsp or 20 gr.) pofiber (noawadays you can find this easily in many S-markets and K-markets)
1 tbsp granulated white sugar
2 tsp salt
1 tsp baking powder
2.5 dl (or 1 cup) hot water (but not boiling)
2.5 tsp dry yeast
1 pack of tomato puree (370 gr. pack, I used one with basil)*
1 dl (or 1/3 cup + 4 tsp or 50 dl) milk powder
100 gr. butter, cubed, softened in room temperature
1 dl (or 1/3 cup + 4 tsp) sun-dried tomatoes
optional: a handful of chopped fresh rosemary
a handful of polenta to spread on top
vegetable oil or butter to grease the mould
*I put the tomato puree in a food processor and processed it a bit to make it smoother.
1. Put the first 8 ingredients (from corn flour to baking powder) in a bowl and whisk well. Put aside.
2. In a large bowl, put hot water and dry yeast, mix it briefly with a fork and leave it for 10 minutes for the yeast to activate.
3. When the yeast is activated and you see foam on top of the water, add eggs and whisk well.
4. Add tomato puree, milk powder and butter and whisk well.
5. Add dry ingredients mix from step 1 and fold well.
6. Add sun-dried tomatoes (and fresh rosemary, if using) and fold well again.
7. Transfer the dough into the mould – do not forget to grease the mould before putting the dough inside. Put the mould with dough in a warm spot in your kitchen, covered very loosely with a stretch film, while heating the oven.
8. Heat your oven to 200C.
9. When the oven is ready, spread some polenta on top of the bread dough and put the dough in the oven, in medium part, and bake for about 30 to 40 minutes, until the top gets nice and crispy and when you tap the bread, you get a hollow sound. Take the baked bread out of the oven and let it cool for about 20 minutes inside the mould. Then take it out and let it cool completely on a wire rack. Keep the leftover in an airtight container in room temperature for up to 5 days. Enjoy!