20
Tomato Bread
250g strong white bread flour.
1 tsp salt
7g yeast
55g sundried tomatoes, jarred
1 tbsp. oil from sundried tomatoes
110ml warm water
Attachment: dough knife
1.
Add salt, flour and yeast to the 1.5l bowl. Using dough blade, mix on
minimum for 30 seconds.
2.
Add water, sundried tomatoes and oil. If the sundried tomatoes are large,
chop into 3 pieces.
3.
Mix for 1-2 minutes until dough is formed.
4.
Remove dough and place in a bowl covered with cling film. Stand the bowl
in a warm place for approximately 60 minutes, until the dough has doubled
in size.
5.
Knead the dough by hand for 2 minutes. Shape and place in a tin, cover and
stand in a warm place until the dough has doubled in size.
6.
Preheat the oven to 180°C/Gas mark 4.
7.
Place the dough in the oven for 35 minutes.
Tip
To check the bread is cooked, tap the base of the bread with your fingers, if hollow
sounding it is ready.
