Saturday, July 10, 2010
If you're making this for a meal where you're in charge of all the flavors, these would be nice with the addition of an herb or other flavoring along with the tomato.
So here's how it went:
Tomato Swirl Buns
In the bowl of your stand mixer, combine the water, yeast, and sugar and set aside for 10 minutes, until it is foamy.
Add the bread flour and salt and knead with the dough hook until the dough is smooth and elastic.
Add the olive oil and continue kneading until the oil is incorporated and the dough is smooth, shiny and elastic.
Remove about 2/3 of the dough, drizzle it with a little olive oil, and put it into a clean bowl. Cover the bowl and set aside.
To the 1/3 portion of dough remaining in the bowl, add the teaspoon of tomato powder and knead until it is completely incorporated. Drizzle with a little olive oil, cover the bowl, and set aside until the dough has doubled in size, about 60 minutes.
Sprinkle a baking sheet with cornmeal and preheat your oven to 350 degrees.
Cover the buns with plastic wrap and set aside until they have doubled in size. If the tops of the buns are sticky, you can dust them with some flour; I like rice flour for this sort of thing.
When the buns have doubled, bake at 350 degrees for 35-40 minutes, until golden brown.
Cool on a rack. If you prefer a soft crust, cover the buns with a clean kitchen towel while they cool.
This has been submitted to Yeastpotting.