Sundried Tomato Bread

Recipe Submitted By: bakingmad

Packed with flavour from the sundried tomatoes. Serve as a starter with deli meats, olives and balsamic and olive oil to dip the bread in.

Ingredients

425 grams	Allinson Strong White Bread Flour
1 tsp	Salt
40 grams	Parmesan cheese Freshly grated
50 grams	Sundried Tomatoes Chopped and drained from oil
3 tbsp	Sundried Tomato Paste
2 tbsp	Oregano Or rosemary plus a few extra sprigs, finely chopped
7 grams	Allinsons Easy Bake Yeast
325 grams	Water Warmed
	Fresh Rosemary several

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Put the flour, salt, Parmesan cheese, sundried tomatoes and paste into a large bowl. Add the chopped herbs and Allinson Easy Bake yeast, then pour in the warm water.
Mix together with your hands until the mixture combines to make a rough dough ball.
Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
Shape into a 23cm (9inch) round. Put into a greased 23cm (9inch) round tin. Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the sundried tomatoes and sprinkle with coarse sea salt.
Cover loosely with cling flim. Leave in a warm place until doubled in size. (This will take about 30-40 minutes.)
Preheat the oven to 220C/ fan 200C/ gas 7. Remove cling film from bread and reduce the oven temperature to 200C/ fan 180C/ gas.
Bake the bread for 35 minutes until golden.