Tomato and Basil Bread

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix baking mix and dry yeast. Add 580 ml of lukewarm water and mix briefly with the dough hooks of the hand mixer on the lowest setting. Then knead for 3 minutes at highest speed to a smooth dough. Cover the dough and let it rise in a warm place for about 20 minutes. Cut dried tomatoes into fine strips.

2. 2

   Add tomato strips and basil to the dough and knead. Halve the dough. Dust a round bread basket (approx. 22 cm Ø) with flour. Add one half of the dough and dust the surface with about 1 tablespoon of flour (or shape the dough into a round loaf). Cover and leave to rise in a warm place for about 30 minutes. Form the rest of the dough into a roll (approx. 6 cm Ø) and cut into 8 slices. Shape the slices into knobbly rolls. Put the rolls on a greased baking tray, cover and leave to rise in a warm place for about 20 minutes. Fold the dough from the basket onto the baking tray. Bake bread and rolls in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes.

3. 3

   Form the rest of the dough into a roll (approx. 6 cm Ø) and cut into 8 slices. Shape the slices into knobbly rolls. Put the rolls on a greased baking tray, cover and leave to rise in a warm place for about 20 minutes. Fold the dough from the basket onto the baking tray. Bake bread and rolls in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. Bake the rolls for only 18-20 minutes, then take them out. Let everything cool down

4. 4

   Waiting time about 40 minutes. Per roll approx. 670 kJ/160 kcal. E 5 g/F 2 g/KH 30 g

Nutrition Facts

KCAL
80 kcal

CARBS
15 g

FATS
1 g

PROTEINS
3 g