Sun-dried tomato bread

Name: Sun-dried tomato bread
Yield: Makes two loaves
Cuisine: British
Ingredients: 1 kg plain flour; 30 g dry active yeast; 1 teaspoon salt; 2 teaspoons sugar; 625 ml warm water; 100 g pine nuts; 100 g sun-dried tomatoes; 2 teaspoons garlic powder; 2 teaspoons dried mixed herbs

Becky @cook_9606869

Bristol

Love this bread, really good with soup or Italian food.

Becky @cook_9606869

Bristol

Love this bread, really good with soup or Italian food.

Saved

Ingredients

Makes two loaves

1 kgplain flour
30 gdry active yeast
1 teaspoonsalt
2 teaspoonssugar
625 mlwarm water
100 gpine nuts
100 gsun-dried tomatoes
2 teaspoonsgarlic powder
2 teaspoonsdried mixed herbs

Saved

Steps

1

Mix the flour, yeast, salt and sugar together then add the water slowly until you form a dough that cleans the sides of the bowl. Remove from the bowl and knead for 10 minutes then leave in a warm place to prove for 30 minutes.
2

Weigh out the sun-dried tomato, garlic, herbs and pine nuts.
3

Knock back the dough and add in your mixture. Knead well for a further 5 minutes and then shape anyway you like. Prove for a 2nd time for half an hour.
4

Bake in the oven at 180 degrees for 30 minutes until brown and the bottom sounds hollow when knocked.