Basil tomato onion bread
We’re really all here to ogle over this bread and all its delicious qualities, of which there are many. Fresh basil, onion and sundried tomato together give a great flavour to the bread. Soft bread with great texture tastes very close to pizza.
This bread can be enjoyed as a light dinner/meal as is… Oh, and don’t forget the snack time ritual, which is basically just ripping off pieces of the bread and eating them plain.
- Yields-1 loaf (14-16 slices)
- Preparation time-15 minutes
- Resting time-1 ½-2 hours
- Baking time-30-40 minutes
- Wholemeal /wheat flour-2cups
- Skimmed milk powder-1/4cup (alternatively milk can be sued)
- Warm water-3/4-1cup (as required for the dough)
- Olive oil-2tbsp
- Salt-1tsp/as per the taste
- Garlic powder-2tsp
- Instant yeast-2tsp
- Thinly sliced red onion-1medium
- Sun dried tomatoes-8-10
- Chopped Fresh basil-1/4cup
- Grated cheese-for topping
- Salt- to taste
- Oil-1tbsp +for brushing
For the dough:
- In one mixing bowl combine warm water, oil, honey, stir in yeast to this and set aside for 5-10minutes or until frothy.
- In other bowl combine flour, milk powder, garlic powder, salt.
- After the resting time add yogurt to the yeast mixture and stir in flour mixture and mix until combined (add extra water if required until the dough consistency is obtained) and knead for at least 8-10minutes or until smooth and pliable dough is formed.
- Place the dough in a greased bowl, cover and let it rise in the warm place for about 45minutes-1hour or until doubles in size.
For the stuffing/topping:
- Heat oil in a pan and saute onion slices for 3-4 minutes or until translucent, transfer it to a plate or a bowl and set aside until required.
For making a loaf:
- Pre-heat the oven at 160deg C (fan assisted), line the baking tray with baking sheet and set aside.
- After resting time of the dough
- Turn the dough out onto lightly floured surface and divide it in half.
- Roll each piece of dough out into a 22 inch by 8 inch rectangle and sprinkle each with half of the tomatoes, sauted onion, cheese, and basil.
- Roll up the dough into a log, lengthwise, and seal. Place seam side down on the baking sheet and form into an “S,” tucking the ends under.
- Using a sharp paring knife, slice along the “S” about one inch deep to expose the fillings.
- Spray the loaves with spray oil and cover loosely with plastic wrap and let it rise for another 30-40 minutes.
- After resting time- place the loaf on to the prepared baking tray and bake for 30-40 minutes or until its golden in colour.
Once baked remove the loaf from the oven and let it cool on a wire rack and then slice as desired.
- Sundried tomato can be substituted with red bell peppers or olives.
- Toppings/stuffings can be personalised as per the taste.
Posted on December 10, 2015, in Indian and tagged Basil bread, eggless whole wheat bread.., food photography, healthy baking, s shaped bread, sundried tomato - basil bread, Whole wheat bread recipes, wholewheat sundried tomato bread. Bookmark the permalink. 50 Comments.