Tomato Basil Cheese Bread
The delicious combination of ripe tomatoes, fresh basil, and savory cheese in this bread will not just impress your customer’s taste buds, but will also fill their entire home with the intoxicating aroma of baking.
Carlos’ passion for baking and experimentation shines through in this recipe, and it perfectly embodies the spirit of the Birthday Bread Contest. So pick up your apron and try out Carlos’ Tomato Basil Cheese Bread recipe today.
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Ingredients
| Weight | Percentage | |
|---|---|---|
|
Flour |
1000g |
100% |
|
10g |
1% |
|
|
Milk Powder |
30g |
3% |
|
Sugar |
30g |
3% |
|
Salt |
20g |
2% |
|
Olive Oil |
30ml |
3% |
|
Peeled Tomatoes |
300g |
30% |
|
Water |
200ml |
20% |
|
Fresh Basil |
20g |
2% |
|
Cheese Emmenthal or Grated Mozzarella |
100g |
10% |
|
Eggs |
100g |
10% |
|
Multigrain (white/black sesame, chia and golden flaxseed) |
100g |
10% |
|
TOTAL |
925g |
|
Method
- Type of dough mixer: Stand mixer
- Kneading: Until dough is elastic
- Dough temperature: 25°C
- First proving: 20 min
- Division: 18 pieces of 70g and 18 pieces of 30g
- Shaping: The 70g pieces are to be rolled into balls and covered in multigrains (use water), while the 30g pieces are opened and covered with the 70g pieces.
- Final proving: 40 min
- Baking: 10 min at 180°C, and then 160°C for 8 minutes
When adding the peeled tomatoes, squeeze out the excess liquid so the dough doesn’t get too wet.
If you want your bread to have a nice shine, brush it with egg wash before baking.
For a richer and more aromatic flavor, use freshly-grated cheese instead of pre-packaged.
You can substitute the multigrains with other toppings such as seeds or herbs to add different textures and flavors to your bread.
