Sunday, March 28, 2010
Sundried Tomato Bread
425 g Strong White Bread Flour
1 tsp Salt
40 g Parmesan cheese freshly grated
50 g sundried tomatoes chopped and drained from oil
3 tbsp sundried tomato paste
2 tbsp oregano or rosemary plus a few extra sprigs, finely chopped
7 g dry yeast or 25 g fresh yeast
325 grams water warmed
Fresh rosemary several
1.If using dry yeast:Put the flour, salt, Parmesan cheese, sundried tomatoes and paste into a large bowl. Add the chopped herbs and dry yeast, then pour in the warm water.
If using fresh yeast,then mix yeast with 1 tsp of sugar until melted.Add everything to the warm water,then at last yeast mixture.
2.Mix together with your hands until the mixture combines to make a rough dough ball.
3.Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
4.Shape into a 23cm (9inch) round. Put into a greased 23cm (9inch) round tin. Press lots of indentations into the top of the bread with your finger. Scatter over a few extra herbs, drizzle with some of the olive oil from the sundried tomatoes and sprinkle with coarse sea salt.
5.Cover loosely with cling flim. Leave in a warm place until doubled in size. (This will take about 30-40 minutes.)
6.Preheat the oven to 220C/ fan 200C/ gas 7. Remove cling film from bread and reduce the oven temperature to 200C/ fan 180C/ gas.
7.Bake the bread for 35 minutes until golden