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August 16, 2014 / mintcustard

Crunch topped tomato and basil swirl loaf.

Crunh topped tomato and basil swirl loaf.

Crunch topped tomato and basil swirl loaf.

I know that the sun isn’t shining at the moment but tomatoes seem to have the ability to store up the sun’s rays and then splurge them back out into any dish they appear in. Still, the chill in the air makes us crave carbs.  A slice of toast, a hunk of bread to mop up the pan juices, a sandwich for afternoon tea. I really love the juxtaposition of the crunchy with the soft. Delicious. It could also be that Bake off is back and next week is bread week too.

Ready to be turned into the best cheese on toast.

Ready to be turned into the best cheese on toast.

 

Crunch topped tomato and basil swirl loaf is a summery way to satisfy my need for bread. The cruch topping comes from a new range of salad sprinkles by Sainsburys. I, in my own usual fashion, decided to ignore the pack suggestion and come up with my own use for them. This loaf is the result.I used the Italian sprinkles on my loaf.

A selection of Sainsbury's salad sprinkles.

A selection of Sainsbury’s salad sprinkles.

Ingredients

500g strong white bread flour

120 to 150ml warm water

200 ml basil and tomato passata

1 tsp salt

1 tsp sugar

1 tbsp dried active yeast

basil paste or green pesto

How to….

  • Place the warm water, sugar and yeast into a jug and leave until the yeast is activated and foaming.
  • Tip the flour and salt into a large bowl.
  • Add in the yeast mixture and the passata.
  • Using a round ended knife mix until the dough begins to come together.
  • Get your hands into the bowl and knead for a good 10 minutes. This is a very soft dough, but that is what makes the resulting bread delicious.
  • Leave in a lightly oiled bowl. Cover the bowl with cling film or in my case a shower cap! The dough needs to double in size.
  • Line a baking tray with baking parchment and preheat the oven to 200c.
  • Once doubled in size, tip out of the bowl onto a very lightly floured surface and knock back. Push the dough into a rectangle.

Basil puree on the dough.

  • Smear the dough with basil puree or pesto, you could add a few spinkles in here if you don’t have children who will moan about the bits! Roll up.
  • Wet the surface of the loaf and generously cover with the pack of sprinkles. Pressing the spinkles in gently as you go.
  • Allow the tomato and basil swirl loaf to rise for another 30 minutes.
  • Bake for 25 minutes. Cool for 10 minutes, slice and go.
Doesn't last long!

Doesn’t last long!

According to my children, this crunch topped tomato and basil swirl loaf makes the BEST cheese on toast ever!

I was sent a selection of salad sprinkles to review by Sainsburys. I was given a voucher towards the cost of ingredients. I was not asked to give a positive review and all opinions are my own.

 

 

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2 Comments

Leave a Comment
  1. April J Harris (@apriljharris) / Aug 17 2014 12:42 pm

    This sounds wonderful – I love tomato bread and the addition of the basil is lovely. Love the swirl too!

    • mintcustard / Aug 17 2014 12:43 pm

      Thanks, makes a great bacon sarnie too.

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