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Sundried Tomato Bread

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.

Preparation Time	20 minutes
Baking Time	35 minutes
Portions	1 loaf
Skill Level	Easy
Average Rating

Sundried Tomato Bread Ingredients

425 grams	Strong White Bread Flour (Allinson)
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	Easy Bake Yeast (Allinson)
225 ml	Water Warmed
	Rum Flavouring (Silver Spoon Create) several
2	Rosemary (sprigs)

This recipe uses

How to make Sundried Tomato Bread

Click on the text to highlight the different stages as you go along,
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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.

Reviews

Read all reviews (7) | Average rating: 4 stars

"This bread is great, perfect with olives and Mediterranean type snacks."

16-10-2009 | Author: Truffle | 3 stars

"This bread is awesome :)"

16-10-2009 | Author: melon_candy | 5 stars

"Amazing :)"

16-10-2009 | Author: Lindsay1987 | 5 stars

"It was a little odd to find liquid measured in grams, but the conversion is 1/1 for mls. I found this recipe used about half the amount of liquid so add half and then gradually the rest if you need it. Fabulous recipe and if made into small rolls, bake for about 18 mins"

Bakingmad: "Thank you for noticing - I have now amended the recipe. The amount of water should be 225ml :-) "

31-01-2011 | Author: Matriarch | 4 stars

"This was the first time ive ever tried to make bread. The recepie was easy to do and the bread came out perfectly. I would recomend this to anyone who's first time it is making bread."

01-05-2011 | Author: cupcake23 | 4 stars

" Love this bread.. made 2 loaves in 8inch round tins, turned out superb! started eating it as soon as it was out of the oven as it smelt SSOOOO good... next time I'll add a bit more Parmesan cheese, a winner in out house."

25-08-2011 | Author: talltilly | 5 stars

"Yesterday I took first place in a county WI competition with this bread. I changed the herb using winter savoury which worked very well and also added one teaspoon of sugar. Thanks for the recipe."

16-10-2011 | Author: auntienet12 | 5 stars

Remember to review this recipe at www.bakingmad.com

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