Tomato Cheddar Bread
EVENT: FOODIES_ REDOING OLD POSTS #44
RECIPE: TOMATO CHEDDAR BREAD
Tomato Cheddar Bread
Tomato Cheddar Bread baked with tomato paste, cheese, spices and herbs is simply a flavourful and delicious bread. Enjoy with some soup or use it to make sandwiches.
Generally Tomato Cheddar Bread is made by adding sun dried tomatoes and cheddar to the bread dough. However, the one I make is different. I add very thick tomato paste (Cirio gives good flavour), to the dough along with cheddar cheese and a few spices and herbs. The overall result is simply delicious.
Trial And Error
The first time I baked Tomato Cheddar Bread it was a total disaster! The dough became too soft and unmanageable. Had to pat it in a baking sheet and baked it like a flatbread. Second trial, added less water but this time round it lacked flavour. Third time round got it pretty perfect. Over time have baked it replacing a bit of plain or all purpose flour with wholewheat flour. Nowadays, I bake it totally with wholewheat flour. Though the rise is limited compared to baking it with plain flour, it is a rustic flavorful bread.
What is Gluten?
Gluten is a protein found in in wheat. In the world of bread baking gluten is your best friend. It is Gluten that holds the bread together, creating that airy network. In fact it is Gluten that traps air bubbles during fermentation and gives bread that unique texture. Specifically, Gluten is formed when two wheat proteins glutenin and gliadin get hydrated by liquid or water.
Why Add Vital Wheat Gluten Powder to Bread Dough
While in the western countries, there are different types of flours available, places like Kenya and India don’t offer a variety in the supermarkets. The wholewheat flour and plain flour (all purpose flour) has low gluten making them ideal for cakes, biscuits, cookies and flatbreads. In Kenya, the wholewheat flour and plain flour have medium gluten content making them fairly good for bread baking. We sometimes need to add cornflour to the flours for cookies and softer cakes.
As I mentioned above, gluten is important for breads as it forms that airy network to and helps in giving it a good texture. Adding gluten makes the breads, especially wholewheat ones, much lighter and less dense.
Where to Buy Vital Wheat Gluten From
I’d got my first batch of vital gluten powder from a baking school in Bangalore. The second time round I ordered it online from Amazon in Canada. During my trip to Nairobi in Feb, my brother in law a fantastic sourdough bread baker, gave me a whole kg of gluten. This is definitely going to last me a long time. Vital Gluten Powder or Vital Wheat Gluten is not easily available in the supermarkets.
How Much Vital Wheat Gluten to use?
Generally 1 tbsp of vital wheat gluten is added to 3 cups of flour. However, use how much a recipe specifies.
Some More Bread Recipes You May Want To Check Out
- Onion & Olive Bread
- Semolina Sesame Seed Bread
- Sourdough Bread
- Turmeric and Garlic Pull Apart Bread
- Fennel and Poppy Seed Rolls
- Gingerbread and Oatmeal Bread
- Cheese Stuffed Garlic Pull Apart Bread
- Avocado and Nut Bread
- Irish Freckle Bread
- Date Bread
- Italian Pumpkin Bread
- Leopard Spots bread
- Broa De Milho – Portuguese Corn bread
- Spicy Pumpkin Yeast Bread
- Yeasted Banana Sandwich Bread
- Orange and Cinnamon Swirl Bread
- Braided Pesto Bread
- Coriander and Olive Bread
- Masala Bread
- Cheddar and Onion Bread
- Spinach Cheddar Bread
- Cranberry Walnut Bread
- Methi Paneer Bread
- Rosemary Sunflower Seed Bread
- Oatmeal Bread
THE GROUP FOODIES _ REDOING OLD POSTS – TOMATO CHEDDAR BREAD
By redoing old posts, I’m able to rewrite my post in a better manner and most importantly, update the photos. The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. Without this group, I probably would not have focused on redoing old posts. Redoing at least two posts a month is bringing to light all the old posts. When I share the posts on Social Media it is amazing how followers and friends think its a totally new post on the blog. On my list from Renu’s blog is Spinach Spiced Sourdough Discard Bread. I have quite a bit of sourdough discard sitting in the fridge.
Updated on 19/02/2021. First Published on 09/02/2014
Ingredients Required For Tomato Cheddar Bread
- Flour – I’ve used wholewheat flour. You can use all purpose flour or half of both. Need to make the dough and also extra flour for dusting.
- Vital Wheat Gluten – required if you use only wheat flour.
- Tomato Paste – thick tomato paste or tomato concentrate. I use either the Cirio brand or the local Kenylon one.
- Yeast – I prefer using instant active dried yeast. If you use active dried yeast that is not instant then you need to all the yeast to ferment first in warm water before adding to the dough.
- Garlic Powder – optional
- Dried Herbs – I use whichever I have at hand. Preferred one is Dried Mixed Herbs.
- Chilli Flakes – add according to your taste.
- Warm Water
- Olive oil – to add in the dough, and for smearing on the dough, bowl and baking tray.
- Cheddar Cheese – mild or mature, according to your preference. Cut into little cubes.
TOMATO CHEDDAR BREAD
- 3 cups wholewheat flour
- 1 tbsp vital wheat gluten
- ¾ cup warm water
- 2 tsp instant dry active yeast
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dried mixed herbs
- 1 tsp garlic powder
- 1 tsp chilli flakes
- ¼ cup tiny cheddar cheese cubes
- 1 tbsp olive oil
- 3 tbsp tomato paste
- extra flour for dusting
- extra oil for greasing
- Put the flour in a big bowl. Add salt, sugar, vital wheat gluten, garlic powder, mixed herbs, chilli flakes and yeast. Mix well.
- Add oil and tomato paste to the flour and mix into the flour.
- Add the warm water and make a dough.
- Knead the dough for 10 to 15 minutes or use the kneading machine.
- Lightly oil the bowl and make the dough into a ball. Rub oil over it.
- Place the dough in the bowl and cover it with a cling film or a damp tea towel.
- Place the dough in a warm place. Let it rise till its double the size. This will take about 1-1½ hours depending on how humid and warm your place is.
- Dust a board or worktop very lightly with flour. Place the dough on it and knead it gently for a few seconds.
- Add the cheese cubes and fold gently.
- Grease a loaf tin (9X5 inch) or a baking tray with little oil.
- Place the dough in the prepared tin. Or you can shape it into a round ball and place it on the greased baking tray.
- Cover it with a damp tea towel and allow the bread to rise. If you've shaped it into a ball, best to cover it with a big bowl.
- Preheat the oven to 200°C.
- Gently brush the top with milk or water.
- Place the risen dough in the oven to bake. BAke at 200°C for 10 minutes.Then lower the temperature and bake further for 20-25 minutes or till the top is dark golden brown.
- When you tap the bottom of the bread, it should sound hollow if its done.
- Place the loaf on a wire rack to cool.
- Serve with soup or use it to make sandwiches.
- Make the dough into any shape you like.
- Add sliced olives if you like.
- Use a cheese of your choice.
- Can add pine nuts, sunflower seeds or pumpkin seeds for added crunch.
- Knead the dough well till it is smooth.
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