Sun Dried Tomato Bread
A flavour packed little loaf that is perfect for picnics or a Mediterranean meal
Ingredients
- 250 grams Strong White Bread Flour
- 8 grams Fast Action Dried Yeast (2 tsp)
- 2 tsp Dried Italian Herbs / Italian Seasoning
- 1 tsp Salt
- 130 ml Water (Room Temperature)
- 70 grams Sun Dried Tomato Paste
- Drizzle of Oil to grease the bowl I use Garlic Oil
Instructions
- Mix & KneadIn the bowl of a stand mixer place the Flour, Yeast, Herbs & Salt making sure the salt and yeast are seperate and not touching. With the Dough hook attached mix for 2 minutes. Add the Water and Sun Dried Tomato Paste and mix until the dough is smooth and when gently pressed springs back. This should take about 10 minutes. If you do not have a stand mixer use a large mixing bowl and use a whisk to mix the Flour, Yeast, Herbs and Salt then I suggest your hands once you add the Water and Sun Dried Tomato Paste but you can use a fork to bring it togther then knead with your hands. Until the dough is smooth and elastic. Using the same press test gently press the dough and it should spring back.
- Double in SizePlace the dough in a lightly oiled large bowl cover with a clean tea towel and place in a warmish place - I use a nook under a radiator or on the windowsill in the sun. Leave it for 1 hour until doubled in size.Tip out onto a lightly floured surface and shape into a round tight loaf place on a lightly floured baking tray cover with the tea towel and leave for 45 mins until doubled in size.Preheat the oven to 180ºC or 160ºC Fan
- BakeOnce doubled in size you can use a sharp knife to slash the top if you wish. Then bake in the oven for 35-40 minutes. Once cooked it should sound hollow if you tap the bottom.Allow to cool before slicing if you can on a wire rack then enjoy!