Tomato salt bread

Recipe Recommendations

• bread flour 260 grams
• tomato meat 155 grams
• eggs 55 grams
• white granulated sugar 45 grams
• butter 13 grams
• yeast 4 grams
• salt 1 gram
• corn kernels 50 grams
• cured sausage 50 grams
• shredded mozzarella cheese 40 grams
• salad dressing 30 grams
• chive leaf 5 grams

• salty fragrance
• baking
• 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 a smooth face

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 grains of tardled water

14

Weed intestinal cuttin

15

Corn grains, gravy and salad sauce

16

The bread is mixed with corn gravy, and the surface is covered with massul and onions

17

Bread with tin paper in the middle of the oven

18

This salty bread tastes good

19

A lot of corn, a lot of meat, a lot of it

Tomato salt bread Make Tips

Recipe Categories

• baking Recipes