Tomato Twist Bread
1 1/3 cwater, warm
1/8 csugar + 1/2 tablespoon, divided
2 Tbspbutter, melted
1 1/2 tspsalt
1 tspgarlic powder
1 pkgactive yeast
2 1/2 Tbsppowdered milk
4 call purpose flour
2 mediumtomatoes, diced.
How to Make Tomato Twist Bread
- Temper the packet of yeast by mixing it with the warm water and adding the 1/2 tablespoon of sugar.
- In mixer bowl, combine 1 1/2 cups flour, milk powder, 1/4 cup sugar, melted butter, salt and garlic powder. Beat on low for 30 seconds, scraping down the sides of the bowl as needed. Add the yeast mix and beat on high for 3 minutes. Add the eggs and mix well, then add remaining flour til dough comes off the side of the bowl. Place dough in an oiled bowl,rotating the dough to oil all sides.Cover and place in a warm area and allow to rise for 1 hr. (I put my dough in my convection oven with the oven turned off and next to the dough I place a cup of boiling water on the rack to help with the rising process - just a tip)
- Punch the dough down and form into a rectangle approximately 8 inches wide and 16 inches long. Starting about an inch and a half down, cut the rectangle lengthwise so that you have 3 flanges to braid with. Begin to braid the flanges, tucking tomato dices into/under the flanges as you go. When you have finished braiding the bread, place the remaining tomato dices down the center of the bread top. Spray with cooking spray and if you wish, sprinkle with more garlic powder. Cover and let rise 30 mins, beginning to preheat over to 350 degrees when you have 10 mins remaining to the rise time.
- Bake for 40 mins or until golden brown. Enjoy!