Homemade Tomato Bread
Makes 1 large loaf
3 ½ cups bread flour (I use brown bread flour)
1 tablespoon sugar (I use castor sugar)
1 sachet (10g) instant dry yeast
1 teaspoon salt
1 1/4 cup warm water
Olive oil, for greasing loaf tin
Mixed tomatoes (roughly 350g) - whatever shapes, colours and sizes you find
Sprinkle the sugar and yeast over a 1/4 cup warm water and allow to stand for 5 minutes until it begins bubbling. Place the flour in the bowl of a standing mixer fitted with a dough hook. Add the yeast mixture and the remaining water and mix until a smooth dough forms. This will take a while, so give it 5-7 minutes of mixing.
Tip the dough out of the mixing bowl onto a lightly floured surface. Knead for a further 3-5 minutes (I like to knead by hand at this stage to get a good feel for what stage the dough is at). If you press your finger into the dough and it bounces back then it’s ready. Place the dough in a lightly-oiled bowl (to avoid sticking), cover with plastic wrap and leave to rise at room temperature for roughly an hour or until doubled in size.
Once the dough has doubled in size, knock it down lightly using your fingers and remove from the bowl. Place on a floured surface and shape to form a log roughly the same size as your loaf tin.
Generously oil your loaf tin and place the dough inside. Lightly oil the top of the dough to avoid it sticking to the plastic wrap. Loosely cover with plastic wrap and allow to rise for 30-45 minutes until double in size.
At this point preheat your oven to 200’c. When the dough is ready, remove plastic wrap and place in the oven. Bake for 35-40 minutes.
How to test if your bread is fully baked:
Remove the loaf from the oven, using oven gloves, carefully tip the bread out of the tin and knock on the base of the bread. You should hear a hollow sound and that means it's ready.