Sun-dried Tomato Loaf
1 hr 25 min.
ready in 3 h. 10 min.
- 6 cups white Bread flour (plus extra for dusting)
- 2 tsps salt
- 1 oz Yeast
- 1 ½ cups warm water
- 0.333 cup olive oil
- 6 ozs sun-dried tomatoes (in oil)
Put the flour and salt into a mixing bowl.
Put the yeast in a jut and add half the water. Stir until blended.
Add the yeast mixture, remaining water and oil to the flour and mix to a soft dough.
Turn out onto a lightly floured surface and knead for about 10 minutes until smooth. Put into a lightly oiled bowl, cover with oiled cling film and leave in a warm place for about 1 hour, until doubled in size.
Turn out onto a lightly floured surface and punch down the dough.
Roll out into a large round and sprinkle the tomatoes evenly over the top. Bring up the sides of the dough and knead gently. Shape into a round and place on a baking tray lined with non-stick baking paper. Cover with lightly oiled cling film and leave in a warm place to rise for about 45 minutes, until almost doubled in size.
Heat the oven to 220°C (200° fan) 425°F gas 7.
Slash the top of the loaf with a sharp knife. Dust lightly with flour and bake for 50-55 minutes until golden and sounding hollow when tapped on the base. Place on a wire rack to cool.