One of my first ever times making bread (maybe made it two or three times before) so I am really pleased with how this turned out. It has a lovely, really distinctive orange colour and the tomato flavour is just right - not too strong, not too weak. If you want a recipe, just let me know.
The shape came because I wanted to make a loaf out of rolls where you could pull of the rolls but it had traditional shape - if that makes sense? However it rose quite a lot so I have since decided that its better to slice or you might end up with a rather large chunk of bread.
Edited to add recipe:
Origionally from The Complete Bread Book by Lorna Walker and Joyce Hughes (published in the '70s so I doubt you could get hold of it which is why I'm happy to give out the recipe)
1 packet quick action yeast (or just look at whatever yeast you use - normally tells you on the packet how much to use for the amount of flour)
300ml warm water
150g tomato puree (I used about a half tube of double concentrate puree....I'd say go with your instincts and then add a bit more
675g strong white flour
good shake of salt (says 15g in recipe but I didn't measure)
1/2 teaspoon of garlic or onion salt/granules
1 teaspoon paprika
15g margarine or lard
Blend the tomato puree with 150 ml of warm water - it should look fairly thick. Add this and the other 150 ml of water to the dry ingredients - I actually had to add more water at this point as it was too dry but just go with what instinct tells. You then just make as with normal bread:
Knead, bash, box, get rid of all those tensions on the bread. It should be nice and elasticy when fully kneeded - about 10/15 mins?
Cover and leave to rise
When at least doubled in size, have a bit more of a knead then shape into loaves, rolls etc. Cover and leave to prove.
Bake at a preheated oven at 220C/425F/GM 7 for 30-35 mins for loaves and 15-20 mins for rolls
Eat =)
The recipe said that I should get 24 rolls or 2 small loaves out of this. I got this loaf and about 6 rolls from it but I think I was so excited to be making bread that I didn't leave it to rise for as long as I could have.
I'm thinking that I might try and add in some sundried tomato in next time, to add a bit more to the texture? Or maybe olives?
