Onion and Tomato Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,870 cal. | (89 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 272 g | (181 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 13.7 g | (46 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 492 μg | (164 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 40.5 μg | (90 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,397 mg | (35 %) | ||
| Calcium | 916 mg | (92 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 31.5 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the bread
- 150 milliliters milk
- 150 milliliters water
- 1 pinch sugar
- 1 heaping tsp Dry yeast
- 350 grams Pastry flour
- ½ tsp salt
- 1 Tbsp sunflower oil
- Also
- 1 large onion
- 100 grams Cherry tomatoes
- 50 grams grated Emmentaler cheese
- 30 grams butter (flakes)
Preparation steps
Preheat the oven to 190°C (approximately 375ºF).
For the bread, warm the milk and the water in a saucepan and pour into a small bowl. Add the sugar and dried yeast and stir until it dissolves. Let stand for 10 minutes.
Combine the flour and salt in a large bowl. Pour in the frothy yeast-milk and pour in the oil. Knead the dough well until it disengages from the bowl.
Place the dough on a floured work surface and knead until it is smooth and elastic. Place in a bowl, dust with flour and cover with plastic wrap. Leave to rise for 1 hour, until the volume of the dough has doubled.
Knead again for about 10 minutes to remove trapped air. Shape into a round loaf and place on a lined baking sheet.
Also, peel the onion and cut into thin strips. Rinse the tomatoes and cut into quarters. Mix both with the cheese and butter flakes and spread on the surface of the bread. Leave to rise again for 40 minutes.
Bake for about 25 minutes. Knock the bread with a spoon and when it sounds hollow, it is done! If not, bake for a little longer.
Cool on a wire rack, cut into slices and serve with butter.
