tomato bread
unbaked tomatoe bread with cheese top... 
baked tomatoe bread with cheese top 
Recipe this is a British recipe...... 1 1/4 lb flour hold back a couple of spoons flour 1 level teaspoon salt 1 level teaspoon paprika 11/2 teaspoon yeast into 1/2 pint water.. this means 10 ounces in U S 1 small can tomato puree, 51/2 ounce can 2 tablespoons oil, this means 3 US tablespoons 2 teaspoons sugar mix oil, paste and sugar together. mix flour, salt and paprika together add yeast to water, then mix all well together, add the last bit more flour if required, turn out and knead to smooth dough about 4 mins.. place in to double.. oiled bowl , cover and leave to rise. turn out knead lightly divide into two loaves, or I like one large round boule. but you can shape into pans if you want. allow to rise to almost double or about 1 hour. slash tops.... bake at 450 degrees 40 mins or until sound hollow when rapped on bottom... I like one large loaf for large slices....... enjoy
I would like to try this as I'm only familiar with yeasted dough and may be able to handle this without too much difficulty. Thanks for sharing the recipe. Judy
But this is a yeasted dough.....;-))))))) qahtan
I know, that's why I'm planning to try this recipe once I've worked the recipe out in grams because I am only able to work with yeast so far and am totally clueless about sourdough starters.
Did you use Cheddar or Parmesan cheese? Thanks, Judy
I grated some 5 years Canadian cheddar on the top......
When I make cheese cookies I use grated parmisan to roll the dough in instead of flour,,, works grate. qahtan
Did you use tomato paste or puree? Somewhere in your instructions paste was mentioned so I would like to make sure before I take on this culinary task. Thanks. Judy
and adventurous, bet it tastes great too.
Thanks for hte recipe, another bread to try.
I tried to convert your receipe into grams but noticed that for the water half pint is equivalent to 8 fluid oz (235 ml.) and not 10 oz, 2 tablespoons would be equiv. to 30 ml. @ 15ml per tbsp. according to the standard measuring spoons, I can't imagine that the US tbsp would be smaller than the British tbsp. 1.5 tsp of yeast but would be approx. 5 or 6 grm max.? For the flour, I calculated it to be 566 grms and would round it to 560 grms. I'm a little concerned about the water to use as 8 and 10 oz makes a huge difference, and add to that another 160 grms of tomato puree. I'd be very grateful if someone would let me know if I shoudl use 8 oz of 10 oz. I'm assuming you're using white bread flour? Thanks. Judy
So are Australian, and Canadian Imperial measures. Unfortunately the only measuring cups Canadians can get are in US measures so most people think that 8 ounces is a cup, not 10.
One needs to understand when converting recipes, especially older ones (I have a cookbook from the mid 1800's which would have been in Imperial measures) to take into account when the recipe was written, and what country its from.
I also have a recipe that reads take one rolled oat cup of.. the cups were given out in packages of rolled oats and are roughly 8 ounce tea or coffee cups, there are others that say one wine glass, and 1 tea cup, a desert spoon, etc, some of those you can guess at, and some you have to try several times to get the right size of the measures.
Hi Qahtan
Just came across these posts and thought you might enjoy reading them. While your recipe is from the UK, a woman in Japan had a similar idea. And that idea was passed on by Chika who had enjoyed the tomato bread:
http://shewhoeats.blogspot.com/2010/08/sandwiched-between-summer-sun-and-heat.html
This was picked up by Clotilde
http://chocolateandzucchini.com/archives/2010/09/tomato_burger_buns.php
I usually transplant my tomato plants around the spring equinox, we're in for stormy weather but hopefully they'll go in this week. It'll be a few months til I can use my tomatoes, but think my young niece (7) and nephew(4) will enjoy coming up with ideas of how to use the dough. It's going on my list of things to do when the kids come to stay. Thanks for the idea.
Robyn
I made this over the weekend. I too added fresh chopped basil and had to add a great deal more flour to get the consistency right (i was thinking it was because i had cut the yeast back and dumped leftover sourdough starter in the mix)...i got two large loaves (but to my horror after i slashed and put them in the oven i looked over and saw my cup of finely chopped parmessan sitting on the counter...boo hiss boo)...they came out wonderfully..it is a keeper..just wish i had kept track of how much more flour i had added...
I would also like to make this bread but I'm not sure whether to buy tomato paste or tomato puree. Can anyone who has made this bread pls let me know? Many thanks. Judy
I used paste...with garlic, basil added in the paste(hunts?)...small can.
I really wish i had kept track of the flour i added, (agree, age related)...so i wouldn't have to wing it again. The bread was great anyway..moist and toasted wonderfully!