Sun-dried Tomato Bread
- 100g sun-dried tomatoes
- 350g strong bread flour
- 175ml water
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 tsp egg whites
- 1/4 tsp soft butter
- 7g sachet dried yeast
- 1/2 tsp thyme
For this recipe, you will need a Kenwood food processor.
Dissolve the yeast in the warm water.
Attach the dough tool.
Add the flour, sugar, salt, egg whites, thyme, sun dried tomatoes and the butter.
Pulse until the ingredients are combined.
Add the water and yeast.
Process at high speed for 1 minute.
Turn dough out onto a lightly floured work surface and shape into three balls.
Shape each ball of dough into loaves. Place onto a baking tray or into a loaf tin.
Cover with a towel and leave to prove in a warm, draught-free place.
Preheat the oven to 200ºC.
Once the loaves have doubled in size, then place in the oven.
After 10 minutes turn the temperature down to 180°C and cook for another 20 to 30 minutes.
To check if the bread is cooked, turn the loaves over and hit gently with your fingertips – if the loaves sound hollow then they are cooked.
Turn out to cool on a cooling rack.
Recipe courtesy of Kenwood