Thursday, November 12, 2009

Tomato Bread

After some experimenting, I settled on this recipe that gives a tangy and spicy bread. Same wheat flour, yeast, salt etc proportion. For liquid, instead of the usual milk/water, I use a can of tomato puree and eggs. Then spice it up with garlic powder and crushed red chili paper flakes.

This is a crowd pleaser.

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