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I come to You again with some bread. This time a bread with an incredibly delicious aroma of pizza. Lush, delicious! It even manages to survive until lunch/dinner - leaves with the milk and sour cream in minutes! Recipe all from the same "Big book of baking".
Ingredients for Toledo bread
- Flour - 660 g
- Salt - 1 tsp.
- Butter - 2 tbsp
- Tomato pickled - 4 tbsp
- Tomato paste - 2 tbsp
- Chili - 1/4 tsp
- Oregano - 1/2 tsp.
- Onion - 1 piece
- Garlic - 1 tooth.
- Beans - 50 g
- Yeast - 1.5 tsp.
- Water - 300 ml
Step by step instruction of cooking Toledo bread
Soak the beans overnight in cold water.
The next day, the beans is soaked well. Her recline in a colander, wash.
Pour the beans into a pot, pour water. Bring to a boil and boil for 15 minutes, then diminish the fire and parched beans about 1 hour until soft. After drain the beans again in a colander, rinse well and dry.
Meanwhile, dissolved in half of the warm water the yeast and put in a warm place for 20 minutes or until foams.
Almost all sift the flour (600g), add salt and butter. A good grind.
The tomatoes and chop.
To flour mixture add Chile, oregano, crushed tomatoes, tomato paste, remaining water, dissolved yeast. All thoroughly kneaded.
The dough will be watery, loose. Remove it for 10 minutes in a warm place, cover with a lid.
Onions and garlic grind until the pastry comes to mind.
After 10 minutes in slightly approaching the dough add the beans, onion and garlic. Tchatelno stir.
Spread the dough on a floured Board and knead, adding remaining flour (60 gr). The dough in the end should be soft, crease easily, slightly stick to hands, but it holds its shape and not spreading in the cake.
The dough is moldable. The dough is very soft, so I recommend to use the form. So abenaim the dough into a thick bar and put in a greased form. Cover the form with cling film and put in a warm place for 1 hour.