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Sun Dried Tomato & Rosemary Bread

Diabetic.Foodie's picture
  Strong plain flour 50 Gram
  Salt 1 Pinch
  Sugar 1 Pinch
  Chopped fresh rosemary 1⁄2 Tablespoon
  Sundried tomatoes in oil 8 , drained and chopped
  Yeast 7 Gram (Easy Blend)
  Olive oil 1 Tablespoon
  Warm water 450 Milliliter
  Milk 1⁄2 Cup (8 tbs) (For Brushing)

Sift together the flour, salt, and sugar in a large bowl.
Stir in the rosemary, sun-dried tomatoes, and yeast.
Make a well in the centre of the mixture.
Mix the oil with the warm water and pour into the well in the flour mixture.
Quickly mix in the flour to form a soft dough.
Tip the dough on to a lightly floured surface and knead for about 6 minutes, until the dough is smooth and elastic.
Put the dough in a lightly oiled bowl, cover with a damp cloth, and set aside to rise for about 1 hour, until doubled in size.Preheat the oven to 220°C/425°F/Gas 7.
Reknead the dough for 3 minutes, then divide it into 2 pieces.
Shape each piece of dough into a large sausage and cut 2 slashes on the top of each to make an "X".
Place the dough shapes on a lightly floured baking sheet, cover, and leave to prove for about 20 minutes, until doubled in size.
Brush the proved dough shapes with a little milk.
Bake in the oven for 35 minutes, or until the loaves sound hollow when tapped underneath.
Leave the loaves on a wire rack to cool slightly.

Recipe Summary

Side Dish

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Sun Dried Tomato & Rosemary Bread Recipe