Tomato Thyme Bread

Name: Tomato Thyme Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g High-gluten flour; 8g Whole wheat flour; 8g Caster sugar; 1/4 teaspoon salt; 1/4 teaspoon Dry yeast; 25g ketchup; 15g protein; 35g water; 8g butter; 1/2 tsp Dried thyme powder; Some Shredded mozzarella cheese

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

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. Materials

2. Pour the dough ingredients except thyme and butter into the bread bucket

3. Start the kneading program and mix into a dough at the default time of 13 minutes

4. Add butter, start the kneading process again, and stir for 30 minutes

5. The dough can pull out the film

6. Add thyme and knead well

7. Put it in a bowl and ferment to double the size

8. Exhaust, round,

9. Put it in a greased mold for final fermentation

10. The dough grows to double

11. Brush egg liquid on the surface

12. Sprinkle with mozzarella

13. Put it in the oven, middle level, upper heat 190 degrees, lower heat 150 degrees, bake for about 15 minutes

14. Golden surface, baked

15. 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.