- 500g Bread flour
- 70g Sun Dried tomato
- 7g Fast-action yeast
- 1 1/2 tsp Sugar
- 2 tsp Salt
- 350ml warm water
- 3 tbsp Olive oil
Sun Dried Tomato Bread
Ingredients
Method
Method
Combine the flour, yeast, salt and sugar in a large bowl. .
Once combined make a well in the center of the flour in preparation for the wet ingredients.
Measure 350ml of warm water and add 3 tbsp of olive oil.
Pour the water and oil into the well of flour and gradually mix the flour in until it forms a dough.
Transfer the dough to the work top and start to knead. . Persist in kneading for ten minutes until smooth and elastic.
Place your smooth dough into a lightly oiled, covered bowl and leave to prove for an hour.
Gently oil tray with Vegetable oil. Knock back the dough, then gently mould the dough into a ball. Place it on the oily tray to prove for a further hour until doubled in size. Whilst proving preheat the oven to 220C/fan.
Now cook your Bread in the oven for 25-30 minutes. Once out of the oven transfer to a cooling rack, tapping the bottom of the bread to check that they sound hollow. Cover with a clean tea towel when cooling. This will absorb the moisture from the heat coming of the bread .
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