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Before you jump to Soft Tomato French Bread recipe, you may want to read this short interesting healthy tips about Treats that give You Energy.
Eating healthy foods can make all the difference in how we feel. Increasing our daily allowance of healthy foods while reducing the intake of unhealthy ones plays a part in a more wholesome feeling. A salad allows us to feel better than a piece of pizza (physically at any rate). Sometimes it’s hard to find wholesome foods for treats between meals. Shopping for snacks can be a difficult task because you have so many options. Here are a handful of healthy snacks that you can use when you need an instant pick me up.
If you might be looking for a quick snack, you can’t go wrong with a whole grain one. Starting your day with a piece of whole grain toast can give you that added boost you need to get going. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products including white bread to the healthier whole grain alternatives.
You can find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to soft tomato french bread recipe. To make soft tomato french bread you need 10 ingredients and 11 steps. Here is how you do that.
The ingredients needed to prepare Soft Tomato French Bread:
- Use 200 grams Bread (strong) flour
- You need 50 grams Cake flour
- Prepare 5 grams Butter
- You need 5 grams Sugar
- Provide 5 grams Salt
- Prepare 10 grams Skim milk powder
- Prepare 3 grams Dry yeast
- Use 110 grams Canned diced tomatoes
- Provide 50 grams Water
- Get 1 tsp Pepper, basil (optional)
Instructions to make Soft Tomato French Bread:
- Measure out all the ingredients. Measure the the canned tomatoes by adding just enough juice to the tomato solids to cover. Add the water to the tomato, and heat until warm to the touch if it's a cold day.
- Put the dry yeast in the yeast compartment of your bread machine. Put the other ingredients in the main part, and let the machine handle the dough until the end of the 1st rising.
- After the 1st rise has finished, deflate the dough lightly, divide and round off each portion. Place the dough balls seam side down, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and leave to rest for 20 minutes.
- After the dough has rested, roll out each portion into a rectangle.
- Fold in the top and bottom edges.
- Fold in half again, form into a slug shape, and pinch the seams closed securely.
- Line up the dough seam side down on a paper-lined baking sheet, and leave to rise (2nd rising). Using the oven's "bread-rising" function, it takes about 25 minutes at 40°C.
- When the 2nd rising is complet, slash the tops and mist with plenty of water.
- Bake in a 210°C oven for 20 minutes, and the bread is done. I doubled the recipe here.
- This is the canned diced tomato brand I use. It has a bit of spice mixed in, so I only used 3 g of salt.
- Another tomato bread of mine is. - - https://cookpad.com/us/recipes/148253-chock-full-of-lycopene-tomato-bread
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