Tomato bread
Ingredients:
Water 500 g
Yeast 60 g
Sugar 40 g
Plain flour 120 g + 400 g
Bread flour 500 g
Salt 30 g
Sundried tomatoes 400 g
Oil from sundried tomatoes 10 ml
Method:
Mix water, yeast, sugar and 120 g plain flour. Leave it to rest until it makes bubbles.
Then mix together 400 g of plain flour, bread flour, salt, oil, sundried tomatoes add the yeast mix and combine.
Pour the mixture into 6 (350 g) 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 33 min.
Bon Apetit!