A good loaf barely needs anything to be improved, perhaps some butter, olive oil, a naked chunk of cheese.
There are many ways in which you can add liquids to a bread dough that it doesn’t simply involve water. You can use a sourdough starter, apple, tomato grape juice. Other options can be warm beer, cider or wine.
Using freshly baked fruits such as Brambley apples or tomatoes will add flavour, texture and above all a fresh change to your regular loafs.
To make a mellow tomato loaf you will need:
- 500 g strong flour
- 1/3 cup of olive oil
- 5 big tomatoes
- ½ cup water
- dried yeast.
- 1 tbsp. salt
Extra flour for dusting while kneading.
Place the tomatoes in a bowl, cover with tin foil and bake for about 30 minutes at 180C. When they’re ready, take out and let cool until they’re warm. Remove the skins and squeeze them by hand until you get a mildly lumpy puree.
Transfer to a big bowl and incorporate the rest of the ingredients. Knead for 10 minutes. Shape it in a tight ball, cover and let it prove for one hour.
Preheat the oven at 250C
Once the dough has doubled in size, transfer to a working surface. Knock the dough down and shape it into a classic round cottage loaf. Dust with flour and score with a sharp blade.
Bake for about 35 minutes.