Recipes
Sundried Tomato Bread by Hugh McNally
Try serving this Italian style bread at your next BBQ – it’s sure to get your guests talking!Makes 1 loaf
Preparation time: 15 minutes
Cooking time: 30 minutes
| Ingredients |
|---|
| 550g of strong white flour |
| 7g sachet of dried yeast |
| 1 teaspoon of sea salt |
| 1 tablespoon of fresh rosemary and thyme, finely chopped |
| 1 teaspoon of sugar |
| 1 tablespoon of tomato paste |
| 8 sun dried tomatoes roughly chopped |
| 1/2 Pint of tepid water |
| Salt and pepper |
| Step | Description |
|---|---|
| 1 | Sieve the flour and salt into a bowl and add the yeast sachet and sugar. |
| 2 | Add the herbs, sundried tomatoes and tomato paste and season with salt and pepper. |
| 3 | Make a well in the centre of the mixture and pour in the water. |
| 4 | Mix all these ingredients into a soft dough. Turn onto a floured surface and knead for approximately 5 minutes until smooth and elastic. |
| 5 | Then place the dough into a bowl and cover with cling film to allow the yeast to work (i.e. to prove) |
| 6 | When the dough has almost doubled in size remove it from the bowl, shape into a long sausage shape about 10 inches long x 3 inches wide and place on an oiled baking tray. |
| 7 | Grease the bread and place in a preheated oven for approximately 30 minutes at 200ºC until golden. |
Hugh’s Top Tip:
This bread is best eaten on the day, but if not store in a cool place, in an airtight container. Serve with olive oil for dipping in true Mediterranean style!