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Le Cordon Bleu News, 05/25/2012
Bread with tomato and basil
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About this recipe

The ingredients used in this bread are emblematic of the summer season, which begins on June 21. The perfectly ripe sweet tomatoes and delicious basil provide deep and rich flavor.

Recipe - Bread with tomato and basil

Serves: 4

Preparation time: 20 minutes
Cook time: 20 minutes

In this recipe:

  • Basil leaves
  • Tomato paste
  • Fresh (compressed) yeast
  • Flour
  • Butter




1 x 20 cm long, 6 cm high loaf pan
Bread with tomato and basil
8 g fresh (compressed) yeast
8 g sugar
20 g tomato paste
110 g cold water
200 g flour
5 g salt
25 g butter, softened
30 g basil leaves
1 beaten egg, for eggwash

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    1. In a mixer bowl using a whisk, dissolve the yeast, sugar and tomato paste in the cold water. Add the flour.  Knead by hand or in a machine at low speed using a dough hook for 4 minutes to combine the ingredients; switch to medium speed for 10 to 12 minutes.
    2. Add the salt, softened butter and the basil leaves, and knead for a further 5 minutes.
    3. Proving: Cover the bowl with a cloth and leave at room temperature until the dough doubles in size.
    4. Preheat the oven to 180° C.
    5. Roll the dough into 8 balls weighing 50 to 70 g, and place each ball into a mold that is twice the height of the ball.
    6. Brush the top of the dough with beaten egg using a pastry brush, leave at room temperature until the dough reaches the top of the mold. Brush with egg again and bake in the oven for about 20 minutes. Check the bread is baked correctly by inserting the tip of a knife into the center. If the knife comes out clean, the bread is ready.

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