Sundried Tomato Bread

Last year some friends of ours gave me some jars of tomatoes they had dried. Yummy and tasty they were too. And gone in a flash. or so I thought until Sunday when in a bit of a need to cheer up mood I went hunting through the cupboard to try and track down a lost bar of chocolate. There in the back corner was one remaining jar. Problem was I had nothing except cheese to eat it with. So after hearing a certain Someone say how well their loaf had turned out I thought well that's what I'll do, use some in a loaf and scoff the rest with the cheese.

Rather nice with the chutney and cider it was too:

Sundried Tomato Bread Recipe

you will need;

425gms of strong white bread flour

1tsp salt

40gms Parmesan Cheese (though I used the strong cheddar and that worked fine)

50gms Sundried Tomatoes chopped and drained

3tbsp Sundried Tomato Paste

2tbsp Oregano or Rosemary finely chopped

7gms Yeast

225ml Warm Water

Method:

Put the flour, salt cheese, tomatoes and paste into a large bowl. Add the chopped herbs and yeast then pour in the warm water.

Mix together with your hands until mixture combines to make a rough dough ball.

Tip dough ball out onto a lightly floured surface and stretch and knead the dough four about 10 mins till smooth ad elastic.

Shape into greased tin press indentations and scatter the extra herbs, drizzle with some of the oil from the tomatoes and sprinkle with salt.

Cover loosely with clingfilm. Leave in a warm place until doubled in size (about 30-40 mins).

Preheat oven to 220c/gas 7. Remove clingfilm from dough and reduce temp to 200c/gas 6. Bake for 35mins till golden.

Scoff.