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Tomato bread recipe

tomato bread

tomato bread
for 6 ovals rolls or 1 large bread:

500 g sifted people ear flour
6 flandria tomatoes
hand-full fresh basil
1 coffee spoon salts
2 eetlepels of olive oil
50 g grated pecorino cheese
dried leaven
30 black olives, stones and in bits cut
Flour, salts leaven, mix chopped basil and grated cheese thoroughly. Whole vervolgens with the bits tomatoes, olive oil, olives and lukewarm water to goes smoothly kneedbaar paste mix. EHt paste to a halfuur at a warm place, covered under a screen let rise. Knead again firmly and six flat oval rolls or form 1 large bread. Lets rise to a half hour and vervolgens a half hour (small rolls) up to an hour (large bread) leave barges on 200 °C. serve with a green salad.
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