Sun-dried Tomato and Basil Bread

This bread was very popular when I served it at a cheese and wine party last month – I had to promise that we would make it at the next Bread Club meeting!

  • 500g strong white flour
  • 10g salt
  • 10g fast acting yeast
  • 60ml olive oil
  • 300ml tepid water
  • 100g sun-dried tomatoes in oil
  • supermarket pack fresh basil

Put the flour, salt and yeast into a large bowl and mix.  Add the oil and water and knead for 5 minutes or so until you have a smooth dough.  Return to the bowl and leave to prove for an hour. Line a baking tray with non stick baking paper.

Roughly chop the sun-dried tomatoes.  Remove the leaves from the basil and chop.  When the dough has proved, lay it out on a smooth surface and incorporate the tomatoes and basil leaves as best you can.  It will probably be quite oily and messy! Squash the dough into a long sausage and then tie it into a knot.  Place on the prepared tray and leave to prove for another hour.

Preheat the oven to 230C/Gas 8.  Bake the loaf for 30 minutes (don’t worry if there are some burned bits of tomato on the outside, they will taste really good) and transfer to a wire rack to cool.

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