Thursday, July 18, 2013

Okara Tomato Bread

Whenever I roast chicken, usually there will be some leftovers :) What to do with it? I shred up the meat and chill it till next day as filling for breakfast! 

  • 50gm soy bean pulp
  • 230gm bread flour
  • 50gm wholemeal flour
  • 10gm sugar
  • 3/4 tsp instant yeast
  • 1/2 tsp salt
  • 10gm milk powder
  • 170gm tomato puree (approx 2 fresh tomatoes, skin & seeds removed)
  • 3 stalk coriander, discard stalk
  • 30gm unsalted butter
  • toasted white sesame seeds for garnishing

  1. Combine soy bean pulp, bread flour, wholemeal flour, sugar, yeast, salt & milk powder in a mixing bowl.
  2. Add in 100gm tomato puree and mix into a rough dough. Slowly knead in the balanced puree until dough is soft and smooth, about 10mins.
  3. Knead in softened butter, for abt 5 mins, until the dough is smooth and elastic. Knead in shredded coriander. Cover and proof for 1 hour or double in bulk.
  4. Punch down dough to release gas. Knead lightly. Divide dough into 5 equal portions. Rest for 15mins.
  5. Roll out each dough and shape into oval shape. Brush dough with some water and coat them with toasted sesame seeds. Cover and proof for another 40-60 mins or until double in size.
  6. Bake in preheated oven at 180 deg cel for 15-20 mins or until golden brown.
  7. Cool completely on rack before serving.
  8. To serve : Split the roll and spread with some mayonnaise, layer with lettuce, cheese and shredded cooked chicken meat. Garnish with some pepper and sesame seeds.

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