Sun-dried Tomato Bread
Makes 1 Bread
Ingredients
250g of strong plain flour, plus extra for dusting
7.5g of dried yeast
1 tsp salt
50g of sun-dried tomatoes, kept in oil
1 tbsp of the oil reserved from the tomatoes
110ml of water, at blood temperature (around 38ºC)
You will also need
A teatowel
Clingfilm
Method
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In the bowl of a stand mixer, add the flour, yeast and flour. With the dough hook attached, mix on a slow speed for 1 minute. With the mixer on, slowly add the water, the sun-dried tomatoes and 1 tbsp of the oil. Mix on a medium speed for around 4 minutes. Your dough should come together and away from the bowl. If this doesn’t happen and your dough is too dry, add a dash more water.
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This can also be done by hand. Simply mix all the ingredients in a bowl and knead with your hand for around 12-15 minutes, or until you have a nice smooth dough.
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Cover the bowl with a damp tea towel or a sheet of clingfilm and leave to rest in a warm place for 25 minutes.
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Uncover the dough and place it on a clean work surface. Using your hands, knock the dough back. (Knead it 2 or 3 times).
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Place it back in the bowl and cover. Leave to rest for another 25 minutes and repeat step 4.
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Preheat the oven to 180ºC
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Uncover the dough and shape into a ball. Place on a baking tray and cover with a lightly oiled sheet of clingfilm. Leave to rise for an hour, or until doubled in size.
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Sprinkle the top of the bread with some sea salt flakes and bake for 35 minutes or until it sound hollow when tapped on the bottom.
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Remove from the oven and leave to cool on a wire rack before slicing.
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Enjoy with some nice extra virgin olive oil.
