Tomato bread

Credit: Mathilde de l'Ecotais

(for dipping)

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Mix all of the ingredients except for the tomatoes. Knead for 3 minutes on setting 1, then 5 minutes on setting 2. The mixture must be smooth and even.

Add the sun dried tomatoes and knead for 2 minutes on setting 1. Set aside for 10 minutes.

Roll out in the dough sheeter (setting 5) and dust. Cut to the desired portions and shapes, place on a baking sheet and bake for 20 minutes in a 482°F (250°C) traditional oven.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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