Sun-dried Tomato & Rosemary Bread
||About 1 hour, plus 1hr 20mins proving time
Excellent when served warm, still scrumptious when cold and fresh. Good with soups and other dishes, or as a light lunch on its own.
750g strong flour
0.5 tbsp chopped rosemary
8 sun dried tomatoes, drained and chopped
1 sachet easy-blend yeast
1 tbsp olive oil
milk for brushing the tops
Sift the flour, salt and sugar into a large bowl. Stir in the rosemary, sun-dried tomatoes and yeast. Make a well in the centre of the mixture.
Mix in the oil with the warm water and then pour in to the well. Quickly mix in the flour to form a soft dough.
Lightly flour your surface and knead the dough for about six minutes, until the dough becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and set to one side to allow it to rise, for about one hour, until it has roughly doubled in size.
Preheat the oven to 220c.
Re-knead the dough for 3-4 minutes, then divide into two pierces, shape each piece into a large sausage shape and cut an X shape into the top with a sharp knife. Place onto a lightly floured baking sheet, cover and leave to rise for another 20 minutes, until it has doubled in size again.
Brush the loaves with a little milk.
Bake in the oven for 35 minutes, or until the loaves sound hollow when tapped on the bottom. Leave on a rack to cool a little.
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