Chock-Full of Lycopene Tomato Bread

1. 1

   Measure out the ingredients.

2. 2

   Add in enough tomatoes so that they come just to the top of the broth, but use the line of the broth to measure.

3. 3

   Place the dry yeast into the designated location in the bread maker, add the rest of the ingredients to the case, and leave it up to the machine up to the first rising .

4. 4

   After the first rising, lightly remove the gas, roll them up, place the seams facing downwards, cover with plastic wrap and then a wet cloth, and let sit for 20 minutes.

5. 5

   Memo on the size of each roll 48 g x 8.

6. 6

   After letting them sit, release the gas and roll them back up, place the seam facing downwards, line them up on a cookie sheet, and let them rise for the second time.

7. 7

   Use the oven's rising function at 40C for 25 minutes.

8. 8

   They will have increased one size bigger after the second rising.

9. 9

   If you are going to coat them in eggwash or decorate them, then do it at this point.

10. 10

    Bake in an oven preheated to 180C for 13 to 15 minutes, and it is done.

11. 11

    These are my favorite sliced tomatoes.

12. 12

    These ones are salted, so I used 3 g salt.

13. 13

    Use 3.5 g salt for unsalted kinds.

14. 14

    The bread is already made with a tomato base, so you only need to top it with pesto genovese, wieners, and cheese to turn it into a pizza.

* Per serving · 4 servings · Values may vary.