Name: Tomato Thyme Bread
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 110g High-gluten flour; 8g Caster sugar; 8g Whole wheat flour; 1/4 teaspoon salt; 1/4 teaspoon Yeast (dry); 25g ketchup; 25g Egg white; 35g water; 8g butter; 1/2 tsp Dried thyme powder; Some Shredded mozzarella cheese

Tomato Thyme Bread

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

Smoked cheese is not easy to find. I wanted to replace it with flaky crumbs-why not add a decoration? What about sprinkling? Later, thinking about tomato sauce, thinking about thyme, maybe it's better to match the cheese. Finally, at the last moment, I sneaked out the unsealed pack of mozzarella in the refrigerator, grabbed a little bit, and sprinkled it on the surface. Forget the loose crumbs, the thick milky fragrance. Although the mozzarella lay down completely after baking and slid onto the dough, it was not as sharp as the smoked cheese of Teacher Meng. At any rate, there is always a little commonality between the cheeses.
The swollen dough is round and chubby with mozzarella, which is really interesting. With such a big head, is it because the final fermentation has been delayed for a little longer?

Tomato Thyme Bread

1. Ingredients: 110g high-gluten flour, 8g whole wheat flour, 8g fine sugar, 1/4 teaspoon of salt, 1/4 teaspoon of dry yeast, 25g tomato paste, 25g protein, 35g water, 8g butter, 1/2 dried thyme powder Small spoon, appropriate amount of shredded mozzarella cheese

2. Pour all the dough ingredients except butter and thyme into the bread bucket, use the kneading program to stir for 13 minutes, add the butter, and stir for another 30 minutes until the film can be pulled out

3. Add thyme powder, knead well, put it in a bowl, and start basic fermentation.

4. The dough grows to 2 times the size, divided into 3 equal parts, rounded, put into the greased mold, and finally fermented for about 30 minutes, the dough will grow up.

5. Brush the surface with egg wash and sprinkle with mozzarella

6. Put it in the oven, middle layer, heat up to 190 degrees, lower heat to 150 degrees, bake for about 15 minutes, the surface is golden and out of the oven. Demold immediately

Tips:
Mozzarella cheese can be substituted with other cheeses or not used.
The rounded dough does not need to be loose and can be directly put into the mold for final fermentation.
The baking time and firepower need to be adjusted according to the actual situation of the oven.