Recipe detail

Name: Tomato bread
Yield: 6
Cuisine: Italian
Ingredients: 500.0000 ml water; 60.0000 g yeast; 40.0000 g sugar; 520.0000 g plain flour; 500.0000 g bread flour; 30.0000 g salt; 400.0000 g sundried tomatoes; 10.0000 ml sundried tomato oil

Breakfast Tomato bread

25. 3. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Breakfast

Cuisine: Italian

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Program steps

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Hot air

100 %

Termination by time

00:33 hh:mm

165 °C

100 %

Ingredients - number of portions - 6

Name	Value	Unit
water	500	ml
fresh yeast	60	g
caster sugar	40	g
plain wheat flour	520	g
fine durum wheat flour	500	g
salt	30	g
sundried tomatoes in oil	400	g
sundried tomatoes in oil	10	ml

Nutrition and allergens

Allergens: 1
Minerals:
Vitamins:

Nutritional value of one portion	Value
Energy	761.8 kJ
Carbohydrate	136.3 g
Fat	12.1 g
Protein	21.7 g
Water	0 g

Directions

Mix water, yeast, sugar and 120g plain flour. Leave it to rest untill it makes bubbles.
Then mix together 400g of plain flour, bread flour, salt, oil, sundried tomatoes add the yeast mix and combine.
Pour the mixture into 6 (350g) the bread loaf moulds. Fill to the edge of the moulds and leave to rise.
Turn the Retigo combi oven on hot air mode 165°C 33min.

Recommended accessories

Stainless wire shelving