Tomato bread

Continuing the topic of homemade bread recipes, I can't help but share this. Fragrant, beautiful, tall, fluffy, with the most delicate crumb and thin crispy crust. Tomato bread with garlic is just the dream of any culinary specialist and true connoisseur of homemade baking!

We will cook this delicious bread on the basis of tomato juice. A store or home will do. Alternatively, you can use pureed fresh tomatoes, tomato paste, or a sauce diluted with boiled water.

Ingredients

• Tomato juice (300 milliliters)
• Wheat flour (450 grams)
• Fast acting yeast (3 grams)
• Vegetable oil (2 tablespoons)
• Sugar (1 tablespoon)
• Salt (1 teaspoon)
• Dried garlic (1 teaspoon)

Directions

1. The recipe for making this simple, but very tasty and aromatic tomato bread includes the following ingredients: tomato juice, wheat flour (you can not only the highest, but also the first grade), dried garlic (can be replaced with a couple of fresh cloves), salt, granulated sugar, refined vegetable oil (I have sunflower oil) and fast-acting yeast (3 grams is a flat teaspoon). The latter can be replaced simply by dry (in the same amount) or pressed (fresh, wet) - we take exactly 3 times more (9 grams). But then they will need to be woken up: diluted with warm tomato juice and a spoonful of sugar, leave for 10-15 minutes. When the frothy cap rises, you can proceed to kneading the dough for the bread.
2. Sift the wheat flour into a large bowl. Add salt, granulated sugar, dried garlic and fast-acting yeast.
3. Mix everything thoroughly so that the bulk ingredients combine well. We make a hole and pour into it warm (slightly warmer than the human body) tomato juice.
4. Knead the yeast dough. At first, just stir so that the flour absorbs the liquid and moisturizes. After that, add odorless vegetable oil.
5. You need to knead the dough until smooth and uniform - 10-15 minutes with your hands or 10 minutes in a bread maker (kneader). After kneading, the yeast dough for tomato bread turns out to be very tender and soft, while slightly sticking to your hands - this is normal. Do not hammer the dough with flour, otherwise the finished bread will not be as airy and soft as it should be. Now you need to let the dough rest and ferment. Cover the bowl with a towel or tighten with cling film and leave in a warm, calm place for 2 hours. An hour later, we do a light workout, releasing carbon dioxide from the dough, and again for fermentation for an hour.
6. The finished tomato dough will grow 2.5-3 times in 2 hours. It is very airy and soft.
7. You can bake such bread both in the form and on the hearth (that is, on a baking sheet). But still I advise the first option, since the dough is very tender and during the baking process it may not rise very much, but simply creep in breadth. Grease the baking dish with oil (the quantity is not indicated in the ingredients) and put the workpiece in it. In this case, I first kneaded the dough on the table into a layer, and then rolled it into a tight roll. Leave the dough warm for 30-40 minutes. The workpiece should grow 2 times exactly.
8. The dough has risen perfectly, it's time to bake tomato bread. We send it to a hot oven (190 degrees) for 35-40 minutes.
9. Look, he has grown even more and almost jumps out of shape! Handsome and nothing more.
10. Immediately take out the finished bread from the mold and transfer it to the wire rack to cool.
11. Shaped bread, which most often turns out to be very high, is advised to be cooled on the side so that it does not sag.
12. Well, when our fragrant and beautiful tomato bread cools down, you can take a sample. I guarantee that it will definitely not do with one piece!