There is no housewife on earth who does not have an idea of ​​what tomato paste is. This product is used in the preparation of first and second courses. To make tomato paste, take ripe tomatoes, peel them and remove the seeds. The resulting mass is boiled over moderate heat until all the liquid has evaporated. The consistency of the paste is similar to thick sour cream

The history of the appearance of tomato paste has its origins in the lands of Italy. The paste was used as a semi-finished product, preparing a variety of ketchups and sauces from it. All kinds of spices and oils were added for taste.


Bread with tomato paste has an amazing, unique taste

Tomato paste is not a popular additive for homemade bread, but after trying to use this ingredient in the dough, many people usually return to this recipe. Because tomato paste will help make the bread loaf not only brighter, juicier and more interesting, but will also give it a unique, amazing taste with a sour note. Adding garlic to the bread product will give the baked goods an unusually seductive piquancy. Bread with tomato paste can be cut into small rectangles or cubes, then dried in the oven. The resulting crispy, garlicky, tomato-flavored, aromatic croutons will come out. Bread with tomato paste and garlic is perfect not only for lunch and light dinner, but also for a morning sandwich.

Ingredients:

  • Flour – 500 grams;
  • Water – 380 ml;
  • Sugar – 1 tablespoon;
  • Tomato paste – 3 tablespoons;
  • Olive oil – 2 tablespoons;
  • Peeled garlic – 3-5 cloves;
  • Salt – 1 teaspoon;
  • Dry yeast – 8 grams.

All ingredients for making bread

Making bread:

Sprinkle oxygenated flour and yeast granules on top. It is advisable to weigh all ingredients on a kitchen scale for accurate dosage.

Place chopped garlic and tomato paste on top of the flour.

Set the program to “Standard” on the display. After the long-awaited bell, signaling the end of the program, remove the pan from the base of the bread machine, remove the tomato bread from it, wrap it in a cotton towel and leave it to cool further. That's it, the delicious bread is ready, bon appetit!

First, prepare the dough for the tomato dough. Dissolve sugar and yeast in warm water. Leave the dough for 10 minutes in a warm place until the fluffy cap rises. Heat the tomato juice slightly.

In a deep bowl, combine tomato juice, salt, dough and mix well.

Add sifted flour to the resulting mass and knead into a tender, soft dough. At the end of kneading, add vegetable oil and knead the dough again. Cover the bowl with the dough with a towel and place in a warm place for 1 hour to rise.

Add sifted flour and knead into a soft dough. At the end of kneading, add oil and knead the dough well. Cover the bowl with the dough with a towel and place in a warm place for 1 hour to rise.

Grease a baking dish (I have a 28 cm diameter) with vegetable oil. Place our dough ropes into a snail-shaped mold. Cover the form with the dough with cling film and leave for 40 minutes to proof.

Preheat the oven to 180 degrees. Brush the top of the tomato bread with milk and sprinkle with pumpkin seeds. Place the bread in the oven and bake for about 40-45 minutes until golden brown.

Cool the soft, tasty tomato bread on a wire rack and can be served.

Bon appetit!

The most common bread recipes are made with water, milk or whey. It all starts with these recipes. And then I want to add something new, unusual. Cumin and coriander seeds come to the rescue. Then vegetables come into play: you get bread with beets or carrots, onions or garlic, zucchini or pumpkin.

Try baking bread with tomato juice and pulp in a bread maker. Thanks to the juice, the bread turns out to be very aromatic, with a slight sourness, and if you add Provençal herbs or dried basil, you will get just a masterpiece! Bright, juicy, tasty.

Tomato bread in a bread machine: step-by-step recipe

Ingredients:

  • Premium flour – 400 g;
  • Rye sourdough – approximately 300 ml;
  • Flour 1st grade – 100 g;
  • Olive oil – 2 large spoons;
  • Tomato juice – 320 ml;
  • Salt – 1 small spoon;
  • Sugar – 1 large spoon

How to make tomato bread with rye sourdough in a bread machine

Revive your rye sourdough.

Pour the starter into the bread machine bucket. Don't forget to install the spatula.

Add the sifted flour into the bucket.

Add sugar and salt, add butter.

And the “zest” of the bread is tomato juice.

Crush a few dried basil leaves.

Place the bucket in the bread maker and select the desired program.

For a Panasonic bread machine, this is “Main Bread”. The longest program is needed due to the fact that the bread is baked with sourdough. Sourdough dough takes longer to rise than yeast dough.

After kneading, the dough turned out to be a nice creamy color. Scrape any flour from the sides of the bucket if there is any left on them.

After 4 hours, the fragrant tomato bread is ready. Shake it out of the bucket and cool completely.

Only the cooled bread will cut well, not crumble or wrinkle. Such a beautiful, finely porous, aromatic bread with a pronounced tomato taste can be eaten just like that, without anything. Experiment in the kitchen and cook with pleasure.

The most common bread recipes are made with water, milk or whey. It all starts with these recipes. And then I want to add something new, unusual. Cumin and coriander seeds come to the rescue. Then vegetables come into play: you get bread with beets or carrots, onions or garlic, zucchini or pumpkin.

Try baking bread with tomato juice and pulp in a bread maker. Thanks to the juice, the bread turns out to be very aromatic, with a slight sourness, and if you add Provençal herbs or dried basil, you will get just a masterpiece! Bright, juicy, tasty.

Tomato bread in a bread machine: step-by-step recipe

Ingredients:

  • Premium flour – 400 g;
  • Rye sourdough – approximately 300 ml;
  • Flour 1st grade – 100 g;
  • Olive oil – 2 large spoons;
  • Tomato juice – 320 ml;
  • Salt – 1 small spoon;
  • Sugar – 1 large spoon

How to make tomato bread with rye sourdough in a bread machine

Revive your rye sourdough.

Pour the starter into the bread machine bucket. Don't forget to install the spatula.

Add the sifted flour into the bucket.

Add sugar and salt, add butter.

And the “zest” of the bread is tomato juice.

Crush a few dried basil leaves.

Place the bucket in the bread maker and select the desired program.

For a Panasonic bread machine, this is “Main Bread”. The longest program is needed due to the fact that the bread is baked with sourdough. Sourdough dough takes longer to rise than yeast dough.

After kneading, the dough turned out to be a nice creamy color. Scrape any flour from the sides of the bucket if there is any left on them.

After 4 hours, the fragrant tomato bread is ready. Shake it out of the bucket and cool completely.

Only the cooled bread will cut well, not crumble or wrinkle. Such a beautiful, finely porous, aromatic bread with a pronounced tomato taste can be eaten just like that, without anything. Experiment in the kitchen and cook with pleasure.


Calories: Not specified
Cooking time: Not indicated

Bread of amazing beauty and taste can be prepared at home. Fragrant, fluffy and very tasty, it is quite suitable for the holiday table and will also lift your spirits on weekdays!

Ingredients:

- milk - 220 ml;
- wheat flour - (340 g for the general dough, 2 tbsp for the tomato dough.) - 370 g;
- sugar - 1 tbsp. l.;
- salt - 1 tsp;
- vegetable oil - 3 tbsp. l.;
- paprika - 1 tbsp. l.;
- yeast - 2 tsp;
- tomato paste - 1 tbsp. l.;
- greens (I always use a dry mixture of Italian herbs) - 1 tsp.

Recipe with photos step by step:




Tomato bread with paprika is prepared in a bread maker, but you can also cook it in a regular oven, and knead the dough by hand.
Place the dough spindle into the pan.
Place all the ingredients listed in the mold except tomato paste and paprika.
Select the Dough program.




At the end of the cycle, remove the dough and divide it into 2 parts - one slightly larger than the other.
Place most of the dough in a bowl for now, insert a juice tube into the dough and cover with cling film. Keep warm.
Place the smaller part of the dough back into the mold, add 1 tbsp. l. tomato paste, 1 tbsp. l. paprika and 2 tbsp. l. flour, select the Dough program again.




While the tomato dough is kneading, our white dough rises beautifully like this.




At the end of the cycle, take out the tomato dough.
Divide each piece of dough into 2 parts, making a total of 4 pieces.






Roll out each piece of dough with a rolling pin into rectangular layers of approximately the same size.




Place the red one on the white layer and roll it into a roll.
Do the same with the remaining pieces of dough.




Then cut the rolls into 2 parts and trim the edges.




Remove the dough mixer from the bucket and lay out 2 rolls parallel to each other, lay the remaining 2 rolls in the same way. If the rolls do not fill the entire space of the bucket, then it’s okay, the dough will rise and fill the entire space in the bucket. The scraps from the rolls will be used for decoration; they will look like flowers if they are laid on top of the rolls. Cover the bucket with film and wrap it up. Leave to rise for about an hour.
When the bread has risen, place the bucket in the bread maker and select the Cake mode. Some may have the Baking mode. In time it is 1 hour 10 minutes.





After the time has passed, we take out our tomato bread with paprika, delicious and very aromatic! Place immediately on a wire rack to cool.




Cut it and admire how beautiful it is!

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