Tomato salt bread

Recipe Recommendations

• bread flour 260g
• tomato meat 155g
• eggs in 1
• fine sugar 45G
• salt 1g
• butter 13g
• yeast 4g
• corn kernels 50g
• cured sausage 50g
• salad dressing 30g
• the mozzarella 40g

• sweetening
• roast
• half an hour
• ordinary

Steps for Tomato salt bread

1

Tomatoes are varnished to the skin

2

All the materials in the main formula are placed in the bread drum, the yeast is put on flour, butter and tomato meat are on each side, because the pure ketchup is bigger, there is no water or milk in the formula, the bread machine is activated, and the face is 28 minutes away

3

IT'S DONE. IT'S SMOOTH. IT'S A MURAL. GREAT

4

Let's sort it out a little bit, round it up, and choose to continue fermenting with the bakery

5

Winter's low, about 30 minutes a round

6

Take out the face of the air, split it into six pieces on average, roll round, and cover the film for 10 minutes

7

Roll round again into the mold

8

Put the noodles in the oven, choose the fermentation program, measured 38.5°C, 35 minutes

9

Draw out an egg fluid on the face of the face, not too much

10

On the bottom of the oven (directly on the base of the oven), the oven measured 130 degrees of fire, and the oven burned 160 degrees of 22 minutes (with a slight temperature error during the course of the oven), and then the color was reduced to the fire or covered with tin paper

11

take out the cool and cut the top of the bread down 1.5 cm

12

Bread to the air. Don't break the bottom

13

Corn-cracked water drys the water, and weed intestinal cuttin joins the salad sauce

14

The bread is mixed with corn gravy, and the surfaces are broken with masuri and onions

15

Bread plus tin paper, put in the oven, measured at 127 degrees for 15 minutes

16

This salty bread tastes good

Tomato salt bread Make Tips

Recipe Categories

• baking Recipes
• afternoon tea recipes
• Summer recipes