Sun-Dried Tomato and Basil Bread Recipe

 

Sun Dried Tomato and Basil Bread

Sun Dried Tomato and Basil Bread

Right, about this bread. It’s lovely. It would go terribly well with Italian foods, but we decided to have it with a simple goats cheese salad and it made a lovely summers’ lunch. I slightly changed the quantities and used fresh Basil instead of dried, but that’s just because that’s what I had lying around.

  1. 1 sachet dried yeast
  2. 1 tsp sugar
  3. 300 ml warm water
  4. 450 g string white bread flour
  5. 1 tsp salt
  6. a large handful of fresh basil, roughly torn
  7. 2 tbsp tomato puree
  8. 10 sun-dried tomatoes
  9. margarine for greasing (or you could use a little of the sun dried tomato oil)

Place the flour, yeast, salt and sugar into a large bowl and stir together. Add the tomato puree and the water and mix to form a soft dough. Leave in a warm place to rise to at least doubled in size. Once it’s risen, pat out the dough into a circle and place the sun dried tomatoes and the torn basil on the dough. Roll the dough over and knead to make sure that they are evenly distributed. Shape into a loaf shape and place in a 2lb loaf tin to rise again. Bake in a preheated oven of 190C/375F/Gas5 for 30 to 35 minutes. Cool on a wire rack.

Sun Dried Tomato Bread with a Goats Cheese Salad

Sun Dried Tomato Bread with a Goats Cheese Salad






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