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Herby Tomato Soup Bread
Mugdha is a food stylist and food researcher. Her extensive travel throughout India opened up many facets of the rich culinary legacy, prompting her towards researching food deeply and studying its close connection with culture.
Ingredients
- 1/3 cup
- 1 tsp
- 2 tsp
- 1 1/2 cups
- 1 tsp
- 1 tsp
- 2 cups
- 2 tbsp
- 1
- 1/3 cup
Method of Preparation
- Combine water with sugar, add yeast granules, cover and keep aside in a warm place to allow yeast to froth.
- Mix the soup with herbs and salt, and keep aside. When yeast froths, mix into soup.
- Make a well in the centre of the flour and pour in the soup. Using your fingers, knead the liquid into the flour to make smooth soft pliable dough. Knead in the butter, cover the dough with a damp kitchen towel and keep in a warm place till dough rises to double it’s original volume.
- Pre-heat oven to 220˚C. Lightly grease a baking tray.
- When dough rises, knock back and knead again. Shape into a rough loaf (you can even place it in a well-greased loaf tin). Place on the baking tray, cover with a damp kitchen towel and keep aside in a warm place for about 15 minutes to prove (rise) a second time.
- When loaf has risen, brush all over with beaten egg sprinkle the stock or water around the loaf.
- Bake in the pre-heated oven for 15 to 18 minutes or till done.
- (NOTE: To give the bread some more texture and up the nutrition, you can even add finely chopped green leafy vegetables to the flour before mixing in the soup and yeast.)
- 5 mins
- 1 hour
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