Sun-dried Tomato Bread Recipe

Sun-dried Tomato Bread Photo: Jackie Cameron

“Red is the colour of love so sundried tomato bread is a must. Topped with lots of Maldon salt and rosemary it can be a meal in itself. Serve out of the oven with lashings of homemade butter.”

— Jackie Cameron

Sun-dried Tomato Bread Recipe

Makes: 2 Small Loaves

Ingredients:

• 500gr Cake Flour

• 4ml fine Salt

• 4ml White Sugar

• 20gr Fresh Yeast

• 160ml Warm Water

• 60ml Olive Oil

• 90ml Tomato Paste

• 125ml (85gr) Sun - Dried Tomatoes, soaked in boiling water, then chopped

• 1 whole Eggs, lightly whisked

• 2 sprigs Rosemary

• 5ml aldon Salt

Method:

1. Mix all the dry ingredients together

2. Combine fresh yeast and warm water, stirring till yeast is dissolved, add to dry ingredients

3. Add the remaining ingredients, forming a dough

4. Cover the bread dough with cling wrap within the bowl and set aside, till the dough has doubled in size

5. Divide the dough in 2, make two loaves, place on an oven tray that’s been spray and cooked and floured

6. Score the top of the breads with a knife or blade, egg wash, then sprinkle with rosemary and Maldon salt

7. Bake in pre-heated oven at 180ºC for about 20 minutes or until cooked.

Please post your comments and any food-related questions below. I look forward to hearing from you.