Tomato bread..番茄面包

You can baked with almost anything fruits or vegetables in a bread. After seeing Zoe and Mich baked their Tomato bread, i am tempted to bake it too.
Fall in love with this special bread.. ;D
我想我们可以把任何一种水果或蔬菜加入面团来烤出香喷喷的面包来. 在Zoe和Mich的家看了她们的番茄面包后我就被诱了. 喜欢上着独特口味的面包. 

The recipe call for over night proof sponge dough. Which means prepared the sponge dough a day ahead. The sponge dough gives the bread a soft, spongy and lovely texture. I added tomato puree instead of fresh blend tomato.

这面包是用烫种的做法的. 成品很满意, 因为面包柔软,附有弹性是我们亚洲人喜爱的口感.

面包组织也很细, 我的宝贝们很喜欢. 加了做批萨的其中香料'牛至叶'Oregano.番茄酱'tomato paste'.

This post is linked to the event, Little Thumbs up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids, hosted by Doreen from my little favourite DIY, at this post.

Tomato Bread 
Adapted from Bake for Happy Kids; original recipe from Magic Bread by Alex Goh

**This recipe required a wait for the sponge dough, please prepared the sponge dough ahead 
Ingredients:

A

• 100 g bread flour
• 70 g boiling water

B

• 400 g bread flour
• 45 g sugar
• 8 g salt (i add 6 g)
• 1 tbsp chopped parsley (i replaced with oregano flakes)
• 1 tbsp Italian mixed herbs (i omit this)
• 8 g instant yeast (i add 2 tsp)

C

• 125 g tomato (blend until fine) (I replaced this with 70g yoghurt)
• 20 g tomato paste
• 120 g cold water
• 35 g olive oil (i replaced with canola oil)

Toppings:

• Mayonnaise 
• Grated cheddar cheese 
• Chopped fresh parsley

**I omit the toppings

To Do:

• Add the boiling water from A into flour, mix until well-blended to form dough. Cover and set aside to cool. Keep it into refrigerator for at least 12 hrs.
• Mix B until well-blended. Add in A and C, knead until smooth and elastic. Let it proof for 40 minutes.

**I use my bread maker to mix, knead and proof my dough. If you are using a bread maker too you just have to add the wet ingredients C (cold water, milk, tomato paste and oil) and ingredient A (over night sponge dough) and dry ingredients B into the bread pan. Slight the bread pan into the bread maker and press Mix and Knead button. Let the bread machine do the rest of the mixing, kneading and proofing.

• Divide the dough into 80 g each and mould it round. Let it rest for 10 minutes. 
• Flatten the dough and roll it into oblong shape. Place the individual oblong shapes besides each other in the bread pan. Let it proof for 50 min. (I proof mine in a 40c oven for 45 minutes.)
• Egg wash the surface and sprinkle some grated cheddar cheese on top. Pipe some mayonnaise over it and sprinkle some chopped fresh parsley. (i did not add any topping nor egg wash)
• Bake at 190°C for 15 min.

Note: 

I made one loaf 24.50cm x 7.5cm x7.5cm and 5 x (60g each) small buns. For another 2 large loaves, I put 3 x 95g of dough for each loaf that was enough to fill in the 2 loaf tins.

Hope you will enjoy this as much as i DO!!