675 g wheat flour
3 tsp. salt (to taste)
5 tsp. sugar (to taste)
25 g fresh yeast
2 tbsp. tomato puree
400-475 ml of mineral water with room temperature gas
3 tbsp. oils from dried tomatoes
2 tbsp. olive oil
75 g dried tomatoes (cut)
1 large onion (cut into small cubes)
Dissolve the yeast in a small amount of water, stir.
Add sugar and leave in a warm place for 10 minutes for fermentation.
In the remaining water, dissolve tomato puree, add the mixture with yeast, mix.
Sift the flour in a mixer cup, add water with yeast and knead the dough for 10
minutes
Add oil and salt at the end.
Roll the dough into a bowl, cover with a film and leave to come up in a warm place,
until the dough doubles in volume.
Onions fry in a pan until golden brown, cool.
Dried tomatoes cut into small pieces.
Suitable dough knead, form a rectangle by hand
Evenly distribute the tomatoes and onions folded as if closing the filling and knead again.
Divide the dough into 4 parts
form 4 round loaves
Cover the baking sheet with paper, sprinkle with flour and lay out the bread.
Cover and leave in a warm place for 30 minutes, covered with a towel.
Heat the oven to 230 C, putting on the bottom of the dish with hot water.
Put the pan with the bread in the oven.
After 5 minutes, reduce the temperature to 190-180 ° C and bake for about 35-40 minutes.
Ready bread to cool on a lattice.
according to the recipe of Karina carina-forum
The article is based on materials .
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