How To Making Recipe Soft Tomato French Bread Delicious Simple

Home cooking ultimate Soft Tomato French Bread easy, bouncy, practical.

10 ingredients, 11 steps, cooking Soft Tomato French Bread

Good Morning all, at this time you can cook recipe Soft Tomato French Bread with 10 ingredients and 11 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 11 stages of easy cooking Soft Tomato French Bread.

Ingredients all Soft Tomato French Bread

1. It’s 200 grams : Bread (strong) flour.
2. It’s 50 grams : Cake flour.
3. You need 5 grams : Butter.
4. You need 5 grams : Sugar.
5. Prepare 5 grams : Salt.
6. You need 10 grams : Skim milk powder.
7. You need 3 grams : Dry yeast.
8. You need 110 grams : Canned diced tomatoes.
9. It’s 50 grams : Water.
10. You need 1 tsp : Pepper, basil (optional).

If all main ingredients Soft Tomato French Bread it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking Soft Tomato French Bread

1. Measure out all the ingredients. Measure the the canned tomatoes by adding just enough juice to the tomato solids to cover. Add the water to the tomato, and heat until warm to the touch if it's a cold day.
   
2. Put the dry yeast in the yeast compartment of your bread machine. Put the other ingredients in the main part, and let the machine handle the dough until the end of the 1st rising.
   
3. After the 1st rise has finished, deflate the dough lightly, divide and round off each portion. Place the dough balls seam side down, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
   
4. After the dough has rested, roll out each portion into a rectangle.
   
5. Fold in the top and bottom edges.
   
6. Fold in half again, form into a slug shape, and pinch the seams closed securely.
   
7. Line up the dough seam side down on a paper-lined baking sheet, and leave to rise (2nd rising). Using the oven's "bread-rising" function, it takes about 25 minutes at 40°C.
   
8. When the 2nd rising is complet, slash the tops and mist with plenty of water.
   
9. Bake in a 210°C oven for 20 minutes, and the bread is done. I doubled the recipe here.
   
10. This is the canned diced tomato brand I use. It has a bit of spice mixed in, so I only used 3 g of salt.
    
11. Another tomato bread of mine is.

https://cookpad.com/us/recipes/148253-chock-full-of-lycopene-tomato-bread

1. Finish and Enjoy.

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