Name: Sun-Dried Tomato Bread
Yield: Makes 1 Loaf
Ingredients: 100 g/4 oz/1 cup wholemeal bread flour; 5 ml/1 tsp easy bake dried yeast; 35 g/1⅓ oz/¾ cup sun-dried tomatoes; 425 g/15 oz/3¾ cups unbleached white bread flour; 50 g/2 oz/⅔ cup freshly grated Parmesan cheese; 75 g/3 oz/¾ cup wholemeal bread flour; 5 ml/1 tsp salt; 15 ml/1 tbsp extra virgin olive oil; 115 ml/4 fl oz/½ cup milk; 10 ml/2 tsp granulated sugar; 130 ml/4½ fl oz/½ cup + 1 tbsp water; 140 ml/5 fl oz/⅝ cup milk; 30 ml/2 tbsp extra virgin olive oil; 40 g/1½ oz/½ cup freshly grated Parmesan cheese; 65 g/2½ oz/⅚ cup freshly grated Parmesan cheese; 4 ml/¾ tsp easy bake (rapid-rise) dried yeast; 210 ml/7½ fl oz/⅞ cup water; 25 g/1 oz/½ cup sun-dried tomatoes; 500 g/1 lb 2 oz/4½ cups unbleached white bread flour; 70 ml/2½ fl oz/¼ cup + 1 tbsp milk; 5 ml/1 tsp granulated sugar; 190 ml/6¾ fl oz/scant ⅞ cup water; 15 g/½ oz/¼ cup sun-dried tomatoes; 325 g/11½ oz/scant 3 cups unbleached white bread flour; 50 g/2 oz/½ cup wholemeal (whole-wheat) bread flour; 7.5 ml/1½ tsp easy bake dried yeast; 7.5 ml/1½ tsp salt

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

The dense texture and highly concentrated flavour of sun-dried tomatoes makes them perfect for flavouring bread dough, and when Parmesan cheese is added, the result is an exceptionally tasty loaf.

Ingredients

Small

15 g/½ oz/¼ cup sun-dried tomatoes
130

Method

Place the sun-dried tomatoes in a small bowl and pour over enough warm water to cover them. Leave to soak for 15 minutes, then tip into a sieve placed over a bowl. Allow to drain thoroughly, then chop finely.
Check the quantity of tomato water against the amount of water required for the loaf, and add more water if this is necessary. Pour it into the