I was just reading Kitchen Confit and came across a delightful looking recipe for Tomato-Quinoa Bread. I love tomato bread and had always assumed that you needed sun dried tomatoes to provide tomato flavor. Much to my surprise and delight, you can use tomato juice instead of water and have the same effect. Who knew? I haven't actually done much research on bread making because I get put off by the plethora of bread machine recipes and lack of recipes for those who do everything from scratch. I don't each much bread and thus do not want to sacrifice precious Japan-apartment space for a machine that would get used once a month.
Changes to the recipe: millet instead of quinoa (I thought I had the latter but it was infact the former), regular flour (I didn't have bread flour), vegetable juice instead of tomato (I couldn't find regular tomato juice)Anyway, the dough has to rise 8-12hrs in the fridge so pics of the finished product will have to come tomorrow. It is actually a much brighter color than it looks in the photos.
2 comments:
Good luck with the bread! It's become one of my favorites and I can't wait to hear how it turns out with the few adjustments.
e for kc,
Thanks! The bread worked out great but I didn't actually like the taste of the millet. I think I will actually use quinoa next time.
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