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Thursday, December 3, 2009

Sun-dried Tomato Bread

It has been ages since my last post. Sorry, its been crazy. I promise to blog more regularly in the future. So here is how to make Sun-dried Tomato Bread:


4 cups bread flour (any kind, you choose)
1 packet instant dried yeast
2 tbl spoons sugar
2 tea spoons salt
2 tbl spoons olive oil
1 jar sun-dried tomatoes
Almond slivers
warm water


1.) Mix flour and salt in a mixing bowl. make a depression in the middle of the flour and add the yeast and sugar. pour in a little luke-warm water. Wait 2 minutes.

2.) Start kneading the dough. Add water as you go until you have a a nice stretchy dou that doesn't fall apart when you pick it up. Add flour if it gets too runny.

3.) Pull the dough ball out of the bowl and put it onto a heavy board or kitchen counter. Make sure you put flour on the surface to stop it sticking.

4.) Make a deep dent in the dough with the side of you hand and add the tomatoes.

5.) Pinch the sides of the dough up around the filling (tomato) to make a parcel.

6.) push the dough in from the sides and make another dent.

7.) Add more filling.

8.) Seal the loaf again thoroughly.

9.) Coat the loaf in olive oil, and place in a bread tin.
(note: if you dont own a bread tin, put it on a baking pan, it works fine)

10.) Cover the loaf with a dish-cloth.

11.) Sprinkle some water on the cloth, and leave it somewhere warmish and out of the wind for an hour to rise. (A cupboard is perfect)

12.) Once the loaf has risen, sprinkle on the almonds first (pat them down) and then a little flour on top. This is the stop the nuts from burning.

13.) Put the pan in a pre-heated oven at 180 degrees C for 1 hour.

14.) Take the bread out of the oven and tin, and pat the bottom of the loaf. If it sounds hollow it is ready. Allow it to cool for 10 minutes and serve!


1 comment:

  1. How do you have the patience to make bread? flip, once was enough for me!!