We ran out of bread in the house the other day and I was feeling unwell at the time, so I really didn’t want to get dressed, venture out into the freezing cold and hike to the shops. I had an excessive amount of tomatoes at home, as they were reduced to ridiculously cheap in the shop, due to being past their best before date (they still had plenty of life left in them). But I had no yeast. Hmm… what could I make that had no yeast as an ingredient and included a healthy helping of tomatoes? What would the boys enjoy eating for at least two days in a row? I took out my trustee self-raising flour and baking powder and I decided to just go for it and see what happened. Let me introduce to you my super special and rather surprisingly delicious 5-ingredient yeast-free tomato bread!
I honestly didn’t think this was going to turn out the way it did. I tend to shy away from trying to make bread without adding yeast and proving the dough first (although my trusty banana bread often comes out a treat). But, the seasoning I chucked in worked perfectly and the rich Mediterranean-style tomato bread burst with flavour after each bite. Furthermore, the bread itself was soft and spongy, with a great crust over the outside – almost like one of those hearty crusted homemade bread that you can buy at a bespoke baker down the road of a beautiful village.
The ingredients are super simple (as always on Five for a Fiver), you literally need just self-raising flour, baking powder, salt, milk, any kind of seasoning that you want, and, of course, the tomatoes (or you could even use another focus ingredient, like carrots, raisins or chocolate chips).
Here are the ingredients:
A few points to note before you make this bad boy. Reserve the water until you have added all the ingredients because the riper the tomatoes, the more liquid they produce, so you may not need it. The dough should be moist and kneadable after all the ingredients have been added, and not sticky. So, I would add the dry ingredients in first and then slowly add the almond milk, the oil, and then the tomatoes. Of course, if you’re adding a dry ingredient instead, then the water will be needed. In this case, my tomatoes weren’t super ripened yet, so I needed the water.
Once all the ingredients have mixed in well together to form a dough (I used an electric mixer with a dough attachment), knead the dough into the desired shape – I went for a slightly oval and loaf-like shape. Careful not to overwork the dough, so you keep the air bubbles in, as air helps the bread to come out soft and spongy.
So, onto the recipe.
- 4 cups self-raising flour unsifted
- 4 1/2 tsps. baking powder
- 3 medium-sized ripe tomatoes, plus 1 for decoration
- 2/3 cup almond milk
- 1/4 cup sunflower oil
- 1/4 cup water (if needed after all the ingredients are added and the dough is still dry)
- 1 tsp salt
- 1 tsp brown sugar
- 1 tsp Italian Herb seasoning
- 1 tsp Rosemary
- 1 tsp British Coriander Leaf
- Preheat your oven to 200C/400F/Gas Mark 6
- In a mixer (using a dough attachment), add the dry ingredients first, so the flour, the baking powder and the seasoning.
- Then, add the almond milk and the oil slowly, mixing well before adding the tomatoes
- Check the consistency before you add the water. If the dough is too dry, add the water bit by bit until you reach the required consistency. You want the dough to be moist and kneadable, not sticky.
- Once the dough is mixed well, knead with your hands to a suitable shape (I went for a loaf-style shape) and then place onto a greased baking try, lined with parchment paper. Leave some room on each side for the dough to expand a bit
- With the last tomato, slice thinly and add to the top of the bread for decoration
- Bake for around 40 minutes, making sure that the top doesn't burn.
- If the top has browned before the rest has cooked through, just cover with tin foil until the rest is cooked.
- For a sweet bread, try a juicy fruit like plum instead of tomato.
If you are more of a no-bake snack bar kinda person, then try my Ultimate Protein Bars, which are great as breakfast snacks too!
If you decide to make this recipe (and I really think that you should), please do tag me on @fiveforafiver on Facebook/Twitter (@Fiveforafiver1 on Instagram), using the hashtags #fiverfoodies and/or #fiveforafiver, so I can see your awesome creations – thanks! 🙂
If you’re ready to create your recipe, click on the button below and head over to MySupermarket to buy your ingredients.
Price of ingredients from Lidl – £4.50 (as at 10/02/2018) Prices may vary after this date
New recipes every week!
Awesome, thanks! I look forward to a lovely long relationship with you. As promised I’ll start sending you some awesome new recipes, as well as tips on how to be a superstar chef in the kitchen too. I hope you like them 🙂 Oh, and if you have any questions, comments, and/or criticism – or if you just want to say hello – hit me up with an email to firstname.lastname@example.org. I’d love to get to know you 🙂 I’ll see you on the other side! Leyla x
Recipes, freebies and tips every Sunday!
Sign up and receive the following every Sunday:
* Email tips on how to get confident in the kitchen
* Free printables, checklists and calendars that you can stick on your fridge!
* An automated and interactive meal planner of all Five for a Fiver's recipes (updated weekly)
* Fun quizzes, games and interesting food facts