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STEAM AND FROTH YOUR WAY TO PERFECT MILK
This Tomato Bread is delicious simply drizzled with oil and served with fresh goats’ cheese and a green salad. Alternatively use this recipe to make a pizza base for a quick and healthy lunch – see Tomato Bread Pizza.
550g strong white flour
1 tsp fast action dried yeast
1 tsp caster sugar
300ml warm water
1 tsp salt (a pinch of salt)
50g tomato puree
50g sun dried tomatoes in oil chopped finely
In the large bowl fitted with the dough blade mix together the flour, yeast, sugar and salt.
Mix the water with the tomato puree and slowly add through the feeder tube.
Mix well until the flour forms a ball.
Finally add the sun dried tomatoes and process for a further minute.
The dough should be smooth but not sticky.
Shape the dough and place in a greased mixing bowl and cover with a cloth.
Allow to rise in a warm draught free place for approximately 1-2 hours or until doubled in size.
Place the dough into a greased 1kg tin or shape into individual rolls and place on an oiled baking sheet.
Brush over with a spoonful of cream or beaten egg (optional).
Bake in a preheated oven 220ºC/Gas Mark 7 for 30-35 minutes or until golden brown.