Tomato bread
Overview
The first two days were the days of the college entrance examination. The topic for everyone inside and outside the circle was the exam. I also baked persimmons for everyone’s exam. I mixed tomatoes into the dough and baked a bun. The color was good and the taste was good. The key is that it has twice the nutrition!
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Ingredients
Steps
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Peel the tomatoes and cut them into small pieces. I chose smaller tomatoes.
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Put the tomatoes into a food processor or juicer and puree them without filtering.
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Put the tomato juice and other ingredients (except raisins) into the bread machine in order of liquid first and then solid, and finally dig a hole in the middle of the flour and bury the yeast powder.
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Start the dough mixing process, and then start the fermentation process after making the dough.
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After fermentation is completed, take out the dough and knead it repeatedly to deflate the dough.
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Roll out into a large ox tongue shape.
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Sprinkle a layer of raisins.
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Roll up
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Place into a pre-greased mold.
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Leave in a warm place for secondary fermentation.
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After the second rise, put it into the preheated oven and bake at 170 degrees for 30 minutes.
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Let cool, unmold and plate.
