Tomato Bread Recipe
Ingredients
| 1/2 cake compressed yeast or 1 1/2 teaspoons active dry yeast | ||
| Sugar | 1 Teaspoon | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| Tomato Paste | 1/2 Cup (16 tbs) | |
| All purpose flour | 6 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| 1/2 teaspoon onion or garlic salt | ||
| Paprika pepper | 1 Teaspoon | |
| Shortening/Margarine | 1 Tablespoon | |
Directions
Prepare the yeast liquid as for Plain White Bread using only 3/4 cup of the warm water.
Blend the tomato paste with the remaining water.
Add the yeast liquid and tomato liquid to the dry ingredients and follow the method for Plain White Bread.
Shape into loaves or rolls as required.
Brush with egg wash.
Cover and let rise.
Bake the loaves in the center of a hot oven (425°F) for 30-35 minutes and the rolls toward the top of the oven for 15-20 minutes.
Turn out and cool.
Blend the tomato paste with the remaining water.
Add the yeast liquid and tomato liquid to the dry ingredients and follow the method for Plain White Bread.
Shape into loaves or rolls as required.
Brush with egg wash.
Cover and let rise.
Bake the loaves in the center of a hot oven (425°F) for 30-35 minutes and the rolls toward the top of the oven for 15-20 minutes.
Turn out and cool.
Chef
