Tomato and Sausage Loaf

Name: Tomato and Sausage Loaf
Ingredients: 2 tbsp egg yolk; 3 tbsp soft breadcrumbs; 1 tbsp sunflower oil; 1 lb / 455 g strong white flour; 2 tsp fast-action dried yeast; 2 shallots or 1 small onion, peeled and finely chopped; 1½ lb / 680 g coarsely ground lean sausage meat; 2–3 garlic cloves, peeled and crushed; 2 shallots or 1 small onion, peeled and finely chopped; sprig of sage or rosemary; sprig of sage or rosemary; sprig of lovage or celery top; sprig of thyme; ½ pt / 280 ml tepid water; 1 tsp salt; 2 tsp tomato purée; 4 tbsp olive oil; 2 tbsp Dijon mustard beaten egg and milk, to glaze (optional); 3–4 pieces dried tomato, cut into small pieces (optional); 2 tbsp Dijon mustard beaten egg and milk, to glaze (optional); 2 tbsp Dijon mustard beaten egg and milk, to glaze (optional)

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

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

Side dish
Starter
Main course

Method

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