Shopping list
250g of strong plain flour + extra
1 teaspoon sea salt
7g dried yeast
110 ml lukewarm water
50g sun dried tomatoes in oil
1 tablespoon oil from the tomato jar.
1 teaspoon olive oil
Tonight we eat the pasta that we made yesterday. A fresh, homemade Italian tomato bread will taste good with it. So we are baking bread this afternoon!
How to make an Italian tomato bread
Place the flour with the salt and the yeast in the mixing bowl.
Mix it for 2 minutes at the minimum speed.
Add the lukewarm water and mix in in.
Meanwhile chop the sun dried tomatoes to pieces.
Mix the tomato into the bread mixture.
Mix in the oil too.
The dough should look like coarse crumbles.
Take the dough from the bowl and knead it by hand for another 5 minutes, until it feels smooth
Roll the dough into a ball.
Lightly grease a clean bowl.
Place the dough in the bowl.
Cover the bowl.*
*Dampen a clean tea cloth with warm water and cover the bowl with it. Put the bowl in a warm place and allow the dough to rise for 45 minutes
Take the risen dough from the bowl.
Knock the dough back by hand.
Allow it to double in volume in 45 mins.
Preheat the oven to 180°C, place waxed paper on the baking tray then sprinkle the paper with flour
Take the risen dough from the bowl.
Knock it back once more.
Allow the dough to rise for 30 minutes.
Lightly sprinkle the bread with flour then bake it for 35 minutes.
Allow the bread to cool on a wire rack.
When you tap a bread on the base and it sounds hollow then it is ready.