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Tomato Bread
- Difficulty
Easy
By Keith Floyd
Published 1988
Ingredients
1 oz 25 g 2 tablespoons
Method
Disperse the yeast in the water.
Sift the dry ingredients together, rub in the fat and add the tomatoes and yeast. Leave to prove at room temperature for 45 minutes.
Knead back and prove for a further 15 minutes. Divide equally into four and knead gently.
Place in well-greased loaf tins and leave for a further 35 minutes.
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