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  Broccoli Tomato Bread
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Prep Time:
  not specified
  2 (Large Loaves)
Difficulty Level:
  School or Work Lunch
  Light Snack
Health Conscious:
  not specified
  not specified
Cooking Method:
  Yom Tov
Main Ingredients:
  Tomato Sauce or Paste
  Brynie Greisman - Family First

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Broccoli Tomato Bread
Although this is not a sandwich per se, I am using my “culinary license” and including it here. I’ll tell you why. I gave this to my fitness consultant, Tzivia P, to taste. (I often leave “treats” on her spinning bike before class, so she knows to check before she sits!) She is a bread aficionado, who has travelled Europe extensively, and while doing so, sampled gourmet breads from all over. She went wild over this bread, remarking how each bite tasted different and incredible. Yes, it’s time consuming to make, but well worth it for that special occasion. It freezes beautifully too. (Picture copyright of Mishpacha Magazine).
Plain dough:
1 pkg (2 ¼ tsp) active dry yeast
1 cup warm water
1 Tbsp +1 tsp oil
1 tsp salt
2 ½ cups flour

Broccoli Dough:
10 oz (285 gram) frozen broccoli, cooked drained and pureed
1 pkg (2 ¼ tsp active dry yeast)
¾ cup warm water
1 Tbsp + 1 tsp oil
1 tsp salt
3 ¾ cups flour

Tomato Dough:
1 pkg(2 ¼ tsp) active dry yeast
1 cup warm water
1 Tbsp+1 tsp oil
1 tsp salt
1 6oz (170 gram) can tomato sauce
A very generous squirt or two of ketchup
3 ¼- 3 ¾ cups flour

Egg Wash:
1 egg white
1 tsp cold water

Servings (Large Loaves)   recalculate
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Helpful Hints
Note: The best flour to use for these breads is bread flour. I tried it with 70% whole wheat flour (whole wheat pastry flour) and it came out amazing. If you use this flour, you might want to add dough enhancer as per pkg instructions.

Serving tip: Top with cream cheese or white (quark) cheese of your choice and grilled sweet red peppers, olives, cherry tomatoes, or veggie of your choice.
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