Egg and tomato bread with fresh herbs (bread maker)

Egg and tomato bread with fresh herbs (bread maker)

Category: Yeast bread

Ingredients
2 eggs
+ water up to the 380 ml mark
Flour	600 g
Sugar	4 tsp
Salt	1.5 tsp.
Yeast	1.5 tsp.
Tomato paste	2 tbsp. l.
Parsley	1 bundle
Dill	1 bundle
Vegetable oil	2 tbsp. l.

Cooking method

• Loaf size - 1 kg, crust color - according to your mood.
• Break eggs into a measuring cup, add water to the mark. You can add 2 tbsp right here. l tomato paste, but it is better to dilute the tomato by stirring it with some of the measured water. Pour everything into a bucket of a bread machine.
• After weighing the flour, sift it through a strainer directly into a bucket.
• Add, as usual, sugar, salt and yeast in the center of the slide.
• Sprinkle flour with vegetable oil around the perimeter.
• Finely chop any greens you have available with the cuttings. Add it at the beeper signal.

Cooking program:

Mode-main

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I just baked this bread.
Used flour "Makfa" (A). In the process of kneading, when forming a bun, 40 g of flour had to be added. Yeast - 1 sachet of "Dr. Oetker", it is designed for 500 g of flour, but it gives excellent results in this proportion.
The weight of the finished bread today is 1124 g.

P.S. Sorry, but I can't cut it now, because I prepared it for friends. They are waiting for a visit in the evening with their bread, and they themselves are already ripe to buy a bread machine.

The added herbs can be different - dill, parsley, basil, etc.
Today I have one bunch of parsley and dill from the supermarket.
The color and taste of the bread very much depends on the tomato paste used. The optimal result is obtained with the Chumak paste, and with the Pomidor paste it is faded and expressionless.
You can also add tomato sauce, but it is better just thick tomato paste.

I can't send 2 photos right away.

[Ulitka!]

Ulitka!

Thank you so much for the recipe !!!

I baked half portions twice in a row (for 300 g of flour). It turned out both times perfectly, the bun turns out to be perfect without any adjustments, the bread is very airy, beautiful, the crumb is white. True, she was greedy to open a large can of Tomatoes, especially since you cursed her, adding a spoonful of Tatarsky ketchup from Baltimore. I did not feel the tomato, but it was still very tasty, now I bought a tiny jar of pasta from Bonduelle and Tomatoes and I will try it further.

I forgot, I put the size of the loaf "M", the crust "light", it turned out to be a fried crust

[Myumlya]

It turned out both times perfectly, the bun turns out to be perfect without any adjustments, the bread is very airy, beautiful, the crumb is white.

Myumlya! I'm glad that everything worked out, but it's not clear why the crumb was white ?! If done with real thick tomato paste, the crumb turns out to be pink - orange. Bread has a specific taste, but rarely does anyone dislike it
I bought real tomato juice, now I'll start the bread. I thought to replace half of the necessary liquid with juice, and my husband says, what they say is trifling, let's do it completely on juice! ... So I am in thought ...

[why was the crumb white ?!]

why was the crumb white ?!

And fig knows him, to see tomatoes in "Baltimore" in the afternoon with fire can not be found

I'll try one of these days with tomato paste. Write what you get with the juice! Very interesting, maybe it is necessary with juice and pasta, then it will turn out super-tomato!

Children like this bread very much
It also turns out very tasty mustard-honey, I made it with fresh mustard, and now I think to try it with its powder, and then the seeds

I just make mustard according to GOST, there is only mustard oil, well, I add a little saffron from myself for color, this is the main bread in our house, that is, we eat it, and the rest is pampering

I baked it yesterday. I didn't like something very much. Maybe the greens are too heavy. Very dill felt

The bread is good. I tried to rework the recipe for the needs of my women. They love bread with rye flour and sourness. I offer my own version of a 1 kg loaf.

200 g rye flour
450 g wheat flour
2 eggs + water up to the 380 ml mark
4 tsp Sahara
1.5 tsp. salt
1.5 tsp. yeast
1.5 tsp. agram dark
2 tbsp. l. tomato paste
1 tsp dried dill
1 tsp dry garlic
1. tsp. mustard powder
1, h. L. cumin
2 tbsp. l. any vegetable oil

Loaf size - 1 kg. Mode - basic, crust color - by mood

Greens can be added as desired. Agram tried to increase to 1 tbsp. spoons, but in this case the bread does not rise to the top of the bucket. If you remove the agram altogether, then the sourness in the taste disappears, but the bread turns out to be very lush, the cap rises almost to the top of the stove.

I also put this bread to bake. After apple and mustard, maybe this one will take the leading place.Toka instead of fresh greens poured frozen niznaya ... you can get it I'll definitely tell you later

600 g flour
2 eggs + water up to the 380 ml mark

Is the water-flour ratio correct?
Now I am making this recipe for the first time, I immediately correlated the amount of water and flour with the recipes that I usually do every day, and I saw that there is much more water here (based on flour, taking into account 2 eggs, of course). So I decided to follow the kolobok.
As I thought, there was a lot of water, the dough was liquid, almost like for pancakes (I know that a lot depends on the quality of flour, etc., but still it seemed to me not so much).
I had to urgently save by adding flour ... however, now I don't know how it will fit inside the stove, because 600 g is already obtained with the top. And then he probably added almost up to 700 ...
Now I'm waiting to see what happens.

I wrote that flour is 650.

Peace be with you bakers!
savches I pour less water because: 2 tablespoons of oil is 25 gr
2 eggs - 130-150g and 2 tablespoons of pasta, somewhere else 25g
and that \ if the eggs are normal \ 200g liquid
and for 600 g of flour 350 g of liquid is enough, and you have to add it if dill, garlic or any other seasonings are added fresh

Everything worked out.
The principle "watch the kolobok" helped.

The recipe had to be significantly corrected.
But the bread itself is super. The taste is excellent.

Peace be with you bakers!
savches you see not in vain there is a BASICS theme !!!
you just need to take the trouble and read carefully - there will be mistakes
minimum!!!!!

Yes, I was just not lazy. In my time.
This is what helps all the time, even when you try new things.
I just wanted to say that the original recipe needs to be adjusted so that others do not run into the same rake.

savches, the bread is just super! When it has not cooled down and the taste of greens is strongly felt?

Crumbles - no more than standard white. And I would like to feel the greens more strongly. But you can just put a little more of it.

Thanks, we will try.

baked tomato bread - lush, beautiful, airy. The taste was not impressed, maybe it depends on the quality of the tomato, I did not like the tomato sourness in the taste of the bread.

baked tomato bread - lush, beautiful, airy. The taste was not impressed, maybe it depends on the quality of the tomato, I did not like the tomato sourness in the taste of the bread.

The taste of bread with tomato paste is really not for everybody. Try adding dry powdered tomatoes instead (sold in the market, for pilaf)

Peace be with you bakers!
but I liked the addition of ketchup Bamboo stem for spaghetti is a little spicy, but it has a lot of herbs and the taste is rich

Peace be with you bakers!
but I liked the addition of ketchup Bamboo stem for spaghetti is a little spicy, but it has a lot of herbs and the taste is rich

Great idea, I had experience with regular ketchup, nothing special. But with some kind of bright taste, it should be much more interesting.

Peace be with you bakers!
I also changed salt for soy sauce - I liked it - no homemade
if you pour a little it is not salty if it is a lot bright aftertaste
but as they say the taste and color

The recipe had to be significantly corrected.
But the bread itself is super. The taste is excellent.

and what had to be corrected, it was painfully beautiful bread, I also want to bake this, (and my stove is the same as in you)
I will be very grateful

I like it!
I did exactly according to the recipe, but half the portion (I set the program to 500 grams), put a bunch of cilantro (I love it more than parsley), poured dry dill (there was no other)
here's what happened:

Thanks for the recipe. I baked this bread yesterday. The smell was awesome in the apartment. The bread turned out to be of a pretty color (Chumak paste). And the greens were only chives and parsley. I woke up and tried it right away, didn’t wait until breakfast. For my taste, you can have a little more salt and add dry paprika, something is missing. But this may be because there were not many greens. Thanks again!

interesting bread, you will need to cook

I tried to bake bread according to this recipe, but since the children were spinning around, I forgot and put the greens at once with all the ingredients, when I came to my senses, I was afraid that it would not work or something else, I added a little flour in the process, only 650 grams came out. .. The bread is perfectly baked, tall, beautiful, airy and fragrant! The pets liked it!
PS laid the ingredients on the basis of the instructions for Panasonic - first yeast, flour, then liquid.