Tomato and Sausage Loaf

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 1 lb / 455 g strong white flour
  • 2 tsp fast-action dried yeast


Sift the dry ingredients together into a bowl, and make a well in the centre. Pour in the water, oil, tomato purée and pieces of tomato, if using, and mix until you have a fairly slack dough. Using extra flour on the worktop, knead until the dough is smooth, satiny and elastic. Place in a greased bowl, cover with a clean, damp tea-towel, and leave to rise until at least doubled in volume. This