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Sun Dried Tomato & Rosemary Bread Recipe
|Strong plain flour||50 Gram|
|Chopped fresh rosemary||1⁄2 Tablespoon|
|Sundried tomatoes in oil||8 , drained and chopped|
|Yeast||7 Gram (Easy Blend)|
|Olive oil||1 Tablespoon|
|Warm water||450 Milliliter|
|Milk||1⁄2 Cup (8 tbs) (For Brushing)|
Serving size: Complete recipe
Calories 1111 Calories from Fat 495
% Daily Value*
Total Fat 55 g85.1%
Saturated Fat 4.6 g23%
Trans Fat 0 g
Cholesterol 11.3 mg
Sodium 563.6 mg23.5%
Total Carbohydrates 120 g40.1%
Dietary Fiber 2.8 g11.3%
Sugars 6.7 g
Protein 31 g62.1%
Vitamin A 6.7% Vitamin C 2.7%
Calcium 17.2% Iron 5.7%
*Based on a 2000 Calorie diet
Stir in the rosemary, sun-dried tomatoes, and yeast.
Make a well in the centre of the mixture.
Mix the oil with the warm water and pour into the well in the flour mixture.
Quickly mix in the flour to form a soft dough.
Tip the dough on to a lightly floured surface and knead for about 6 minutes, until the dough is smooth and elastic.
Put the dough in a lightly oiled bowl, cover with a damp cloth, and set aside to rise for about 1 hour, until doubled in size.Preheat the oven to 220°C/425°F/Gas 7.
Reknead the dough for 3 minutes, then divide it into 2 pieces.
Shape each piece of dough into a large sausage and cut 2 slashes on the top of each to make an "X".
Place the dough shapes on a lightly floured baking sheet, cover, and leave to prove for about 20 minutes, until doubled in size.
Brush the proved dough shapes with a little milk.
Bake in the oven for 35 minutes, or until the loaves sound hollow when tapped underneath.
Leave the loaves on a wire rack to cool slightly.