Tomato Bread

• 1 oz (25 g) fresh yeast
• 2 tablespoons warm water

Disperse the yeast in the water.

Sift the dry ingredients together, rub in the fat and add the tomatoes and yeast. Leave to prove at room temperature for 45 minutes.

Knead back and prove for a further 15 minutes. Divide equally into four and knead gently.

Place in well-greased loaf tins and leave for a further 35 minutes. Bake for