Sundried tomato bread

  • Total Time

    1h 0m
    • Prep Time

      25m
    • Bake Time

      35m
  • Serves

    1
  • Skill Level

    Intermediate
  • Dietary Needs

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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.

Method

  1. Put the flour, salt, parmesan, sundried tomatoes and paste into a large bowl.

  2. Add the chopped herbs and easy bake yeast, then pour in the warm water.

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

  4. Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

  5. 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.

  6. Cover loosely with cling film. Leave in a warm place until doubled in size (this will take about 30-40 minutes.)

  7. Preheat the oven to 220°C (fan 200°C, gas mark 7). Remove cling film from bread and reduce the oven temperature to 200°C (fan 180°C, gas mark 6). Bake the bread for 35 minutes until golden.

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