The smell of this bread cooking is wonderful and the first cut into it causes impressed amazement as a perfect swirl of red tomato bread is revealed within the cheese dough. Your secret is that, using fast-action easy-blend dried yeast and with only one rising, it is extremely easy to make.
Put the flour into a large bowl with the sea salt and yeast and mix together. Measure out
Using either a wooden spoon or your hands mix all but
Roll out the cheese dough on an unfloured surface into a large circle about
Place the roll of dough on a large greased baking sheet, brush with olive oil and cut slanting slashes across the roll at
Bake the loaf for 20 minutes at 230°C, 450°F, Gas Mark 8, then reduce to 200°C, 400°F, Gas Mark 6 for another 20-25 minutes. Cool the loaf on a rack and eat while warm, or slice and toast.
© 1991 All rights reserved. Published by Websters International.