Chock-Full of Lycopene Tomato Bread

Hello everybody, it is Louise, welcome to my recipe site. Today, we're going to prepare a special dish, Chock-Full of Lycopene Tomato Bread. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

Chock-Full of Lycopene Tomato Bread is one of the most favored of current trending foods in the world. It's enjoyed by millions daily. It's easy, it is quick, it tastes delicious. Chock-Full of Lycopene Tomato Bread is something which I've loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Chock-Full of Lycopene Tomato Bread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chock-Full of Lycopene Tomato Bread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chock-Full of Lycopene Tomato Bread is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Chock-Full of Lycopene Tomato Bread using 6 ingredients and 8 steps. Here is how you can achieve it.

I love bread with vegetables kneaded into it, and bake it with other ingredients, so I added in my favorite: tomatoes.

It is a bit of a pain, but please measure out the diced tomatoes in Step 1 so that they are just covered with the broth.
This dough is relatively easy to handle, so please have fun shaping it however you like. Recipe by MeguBroaden

Ingredients and spices that need to be Prepare to make Chock-Full of Lycopene Tomato Bread:

1. 250 grams Bread (strong) flour
2. 30 grams Sugar
3. 3 grams <2 1/2 grams> Salt <When using unsalted cut canned tomatoes>
4. 3 tbsp Extra virgin olive oil
5. 3 1/2 grams Dry yeast
6. 160 grams Cut canned tomatoes (Measure out the tomatoes so that they are covered by the sauce)

Steps to make to make Chock-Full of Lycopene Tomato Bread

1. Measure out the ingredients. Add in enough tomatoes so that they come just to the top of the broth, but use the line of the broth to measure.
2. Place the dry yeast into the designated location in the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rising .
3. After the first rising, lightly remove the gas, roll them up, place the seams facing downwards, cover with plastic wrap and then a wet cloth, and let sit for 20 minutes. Memo on the size of each roll → 48 g x 8.
4. After letting them sit, release the gas and roll them back up, place the seam facing downwards, line them up on a cookie sheet, and let them rise for the second time. Use the oven's rising function at 40℃ for 25 minutes.
5. They will have increased one size bigger after the second rising. If you are going to coat them in eggwash or decorate them, then do it at this point.
6. Bake in an oven preheated to 180℃ for 13 to 15 minutes, and it is done.
7. These are my favorite sliced tomatoes. These ones are salted, so I used 3 g salt. Use 3.5 g salt for unsalted kinds.
8. The bread is already made with a tomato base, so you only need to top it with pesto genovese, wieners, and cheese to turn it into a pizza.

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So that's going to wrap this up with this special food Steps to Make Perfect Chock-Full of Lycopene Tomato Bread. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!