White Bread with Red Onions and Tomatoes
White bread with red onions and tomatoes is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 ml milk
- 150 ml water
- 1 pinch sugar
- 1 heaping tsp dry yeast
- 350 g flour
- 0.5 tsp Salt
- 1 tbsp Sunflower oil
- 1 large onion
- 100 g cocktail tomatoes
- 50 g grated Emmental cheese
- 30 g butter (in small pieces)
Instructions
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1.
Preheat the oven to 190°C (Gas Mark 5).
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2.
Warm the milk and water in a pot, pour into a small bowl. Add sugar. Sprinkle dry yeast over it and stir until dissolved. Let the pre-ferment rise for 10 minutes. Sift flour and salt into a large bowl. Pour the foamy pre-ferment and oil into the flour mixture. Knead well until the dough separates from the bowl. Transfer to a work surface and knead until smooth and elastic. Place in a bowl, dust with flour, cover with cling film and let rise for 1 hour; the volume should roughly double. After this, knead again for about 10 minutes to release trapped air. Shape into a round loaf and place on a baking tray lined with parchment paper.
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3.
Peel the onion and cut into fine strips. Wash and quarter the tomatoes. Mix both with cheese and butter pieces, then spread over the bread surface. Let rise again for about 40 minutes. Bake in the oven for approximately 25 minutes. Tap the loaf with a spoon; if it sounds hollow, it's ready! If not, bake a bit longer. Cool on a wire rack, slice, and serve with butter.
