Homemade Tomato-Walnut Bread
Updated: May 1
Making fresh bread is not rocket science. It just takes a little time. Aside from a freshly baked Rosemary Garlic Bread, I love baking this Tomato-Walnut Bread. Hearty in flavour, the bread is a hit on every brunch table with its crunchy crust and fluffy inside.
Total: 2h +/ -. Preparation Time: 40 min. Time to let it Rise: 1h. Baking Time: 25 - 35 min
4 tsp Active Dry Yeast
2 tsp Sugar
1/2 to 1 cup Warm Water
2 tsp Milk
1 1/2 cups Tomato Paste
2 Tablespoons Olive Oil
1/2 cup Sun Dried Tomato
1/2 cup Walnuts
4 1/2 cups All Purpose Flour
2 tsp Salt
1/2 cup Oregano
Step 1: Pour the warm water into a bowl. Then add the dry yeast and the sugar. Wait for 5 min. The mixture is ready when it starts foaming. Tip: Make sure the water is not hot. The dry yeast cannot handle it.
Step 2: Add the egg, oil, milk as well as the tomato paste to the mixture. Blend it well.
Step 3: In a large bowl, mix the flour, salt, herbs, sun-dried tomato and walnuts. Mix them well before adding the yeast/ tomato mix in the bowl. Then knead the bread.
Step 4: Let it rise for about 1h under a kitchen towel until it has doubled in size. When you take it out of the bowl to place it onto the baking tray covered with baking paper, don't press it too hard. You will want to preserve all the little air bubbles in the bread.
Step 5: Bake the bread for 25 - 35 min at around 200 °C. Done!
I love eating this bread with some homemade Hummus. It will be a hit on every brunch table. For sure!