Sun-Dried Tomato and Cep Loaf

Name: Sun-Dried Tomato and Cep Loaf
Yield: Makes 1 Loaf
Ingredients: 10 ml/2 tsp salt; 40 g/1½ oz/3 tbsp butter; 7.5 ml/1½ tsp easy bake dried yeast; 50 g/2 oz/½ cup well-drained sun-dried tomatoes in olive oil; 15 g/½ oz dried cep mushrooms; 25 g/1 oz/¼ cup well-drained sun-dried tomatoes in olive oil; 20 g/¾ oz dried cep mushrooms; 40 g/1½ oz/⅓ cup well-drained sun-dried tomatoes in olive oil; 600 g/1 lb 5 oz/5¼ cups unbleached white bread flour; 5 ml/1 tsp easy bake dried yeast; 500 g/1 lb 2 oz/4½ cups unbleached white bread flour; 15 ml/1 tbsp granulated sugar; 25 g/1 oz/2 tbsp butter; 5 ml/1 tsp easy bake (rapid-rise) dried yeast; 7.5 ml/1½ tsp salt; 375 g/13 oz/3¼ cups unbleached white bread flour; 200 ml/7 fl oz/⅞ cup warm water; 10 g/⅓ oz dried cep mushrooms

Preparation info

Makes
1
Loaf

Difficulty
Medium

Appears in

The Ultimate Bread Machine Cookbook

By Jennie Shapter

Published 2010

About

The powerful concentrated flavours of cep mushrooms and sun-dried tomatoes exude from this Mediterranean-style bread.

Ingredients

Small

10 g/⅓ oz dried cep mushrooms
200 ml/7

Mediterranean
Bread
Vegetarian

Method

Place the dried mushrooms in a small bowl and pour over the warm water. Leave to soak for about 30 minutes. Pour the mushrooms into a sieve placed over a bowl. Drain thoroughly, reserving the soaking liquid. Set the mushrooms aside. Make up the soaking liquid to 225ml/8fl oz/scant 1 cup if you a making a small loaf, 320ml/11fl oz/1⅓ cups for medium, or 370ml/13fl oz/1