Wednesday, 15 May 2013

Recipe: Sun-dried tomato and basil bread

Final product
  • 1 cup of warm water
  • 2 tbsp olive oil
  • 3 cups strong bread flour
  • 2 tsp sugar
  • 1 1/2 tbsp of dried basil
  • 1/2 cup sun-dried tomatoes
  • 1/2 tsp salt
  • 1 sachet of dried yeast
  1. In a large bowl dissolve the yeast in the warm water.
  2. Add two cups of the flour and all other ingredients and start mixing with a fork (or dough hook if you have one)
  3. Add the last cup of flour, this prevents dough from sticking to the sides.
  4. Transfer the dough into a new, clean bowl and cover with a damp tea towel. Leave in a warm place for an hour. (Will have doubled in size)
  5. After it has risen, punch the dough down and shape into an oval.
  6. Place your dough into a lightly greased 2 pound loaf tin, cover and leave to prove for a further 30 minutes. 
  7. Preheat your oven to 180 degrees centigrade. 
  8. After 30 minutes and proved, bake for 15 - 20 minutes. The bread should appear lightly golden brown.
  9. Leave to cool on a wire rack. When slightly warm, serve with a bowl of good, hearty soup.

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