Sun-dried Tomato Bread

I adore this bread. My friends will lay testament to that fact because I’m sure at this point they have had sun-dried tomato bread over kill!

You can change it up and add olives instead of the tomatoes and add a few fresh herbs as well.

I make this bread with dried yeast as I find it easier to work with than fresh yeast. But, by all means fire ahead and use fresh if you like. The amount is included in the ingredients list.

My fabulous little bakers all made their own bread this week at their cooking classes in Jills Kitchen, so if the kids can do it so to can you!

Ingredients:

Makes 4 small loaves

675g/1 ½ lb/6 cups strong bakers flour
10ml/2 tsp salt
25g/1oz/2 tbsp castor sugar
1 sachet (7g) dried yeast  (25g/1oz fresh yeast)
400-475ml/14-16fl oz/1.5 – 2 cups warm milk
15ml/1 tbsp tomato puree
75ml/5 tbsp oil from jar of sun-dried tomatoes
75ml/5 tbsp extra virgin olive oil
75g/3oz/3/4 cup rained sun-dried tomatoes, chopped
1 large onion, chopped

Method:

Sift the flour, salt, sugar and yeast into a bowl and make a well in the centre.
(If using fresh yeast, mix with 150ml/1/4 pt/2/3 cup warm milk and add to the flour).
Mix the tomato puree into the milk and mix well (or remaining milk if using fresh yeast).
Add the flour and milk to the dry ingredients.
Mix together until a dough has formed.
Turn out onto a floured surface and knead for about 10 minutes.
This will allow the gluten in the flour to work, it should be smooth and elastic.
Return to a clean bowl, cover with a damp cloth and leave to rise in a warm place (e.g hot press/airing cupboard) for approx 2 hours, at least until it has doubled in size.
On a floured surface knock it back again (knead it), and add the tomatoes and onions.
Knead until these are evenly distributed.
Shape into four rounds and place on a greased baking sheet.
Cover with a cloth and leave to rise again for another 45 minutes.
Bake in a preheated oven at 190⁰C/375⁰F/Gas 5 for about 45 minutes, or until the loaves sound hollow when tapped on the underside.
Leave to cool on a wire rack.

This is delicious sliced, drizzled with pesto and covered with mozzarella, then toasted in the oven or under a grill until the mozza melts!

Enjoy!