Tomato and Onion Loaf

Added by McDougalls Team

Tomato and Onion Loaf

An attractive bread with tomato marbled through the dough

At a glance

Preparation time:
Cooking time: 30-35 minutes



  1. Dice up the onion and cook in a pan with a little oil for a few minutes until it just stars to colour, but still has a bit of bite.
  2. Mix the flours, sugar, salt, yeast water and butter into a dough and knead for 8 minutes. Prove at 40ºC for 1 ½ hours.
  3. Knock back the dough and fold in the puree, drained and chopped sundried tomatoes and onions (at this point, best not to mix excessively as you want a marbling effect through the dough). Place into two tins and sprinkle with a few poppy seeds. Prove in a warm place for an hour.
  4. Preheat oven to 200ºC conventional, 180ºC fan, gas 6. Cook for 30-35 minutes, brushing with the yoghurt halfway through.

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  • 450g White Bread Flour
  • 50g Wholemeal Bread Flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 pack yeast
  • 300ml warm water
  • 25g butter
  • 70g tomato puree
  • 1 medium onion
  • 40g sun dried tomatoes in oil
  • poppy seeds
  • 50/50 yoghurt/milk mix to glaze

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