Thursday 13 March 2014


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Once you get the hang of baking bread it is easy to adapt your recipes and make something a bit more exciting.  I love sun dried tomatoes so this recipe is ideal for me and takes particularly yummy toasted with sliced cheese on top.

500 g /1 lb 2 oz strong white flour
25g sachet dried yeast
2 tablespoon oil
1 pinch sugar
75 g sundried tomatoes in oil, chopped

2 tablespoon chopped rosemary leaves
3 tablespoon chopped basil leaves
1 tablespoon salt
100 ml / 10 fl oz warm water


Sift the flour into a large mixing bowl. Make a hollow and add the yeast, sundried tomatoes, herbs and sugar.  Add the salt to the warm water and pour a little at a time into the mixing bowl, stirring together with a  spoon, until all the flour is incorporated.  Gently knead the mixture with your fingers until it forms a smooth dough.

Lightly oil a work surface and quickly knead the dough until it is stretchy and elastic.  Put the dough back into the mixing bowl and cover with a damp tea towel.  Keep at room temperature. Leave the mixture to rise for about an hour, until it has doubled in size.

Remove the dough from the bowl and shape.   Knock back the dough to remove any air by kneading the dough on a lightly floured surface. Shape into two round loaves.

Place on a greased baking sheet, cover with a tea towel and leave to prove for a further hour.  It should double in size again during this time. Gently score the top of the loaf and cover lightly with flour.

Preheat the oven to 200 c/gas mark 6.

Bake for 30 - 35 minutes until the bread has risen and is golden brown.  Tap the bottom of the loaf to see if it sounds hollow, as this means it is cooked. Allow to cool on a wire rack.

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