Tomato Bread

Tomato Bread

Dry Ingredients :
300g bread flour (this is the final amount after adding the additional 50g)
10g milk powder
40g sugar
4g salt
3g yeast

Wet Ingredients
25g egg (half an egg)
25g butter
120ml fresh tomato juice/puree (blend 2 tomatoes well to get that)

Method :
1. Place the dry ingredients into a big bowl and mix well.
2. Add in the wet ingredients to form a dough.
3. Knead dough until dough is elastic and smooth.
4. Place it in a large greased bowl. Cover the bowl with a damp cloth or cling-wrap and leave it to proof in a warm place till double in size (about 1.5-2 hrs).
5. When proofing is completed, punch down the bread dough to release the air.
6. Divide the dough into 12 equal portions (about 48g per portion).
7. Shape each portion into a smooth ball and place them onto a lined baking tray.
8. Cover the balls of dough with a cling wrap and allow the dough to go for second proofing until double in size again (about 1.5 hr).
9. Brush the top with a little egg wash.
10. Bake in preheated oven at 170C for 20-25 minutes.
11. Remove bread onto wire rack to cool completely.

from : pure enjoyment