Sun-dried Tomato bread
Bread perfect either on it’s own or to dip into your soup or pasta!
Here’s what you’ll need;
- 85g sun-dried tomatoes in oil, drained
- 450g GF white bread flour
- 1 tsp xanthan gum
- 2 tsp yeast
- 1 tsp caster sugar
- 15g cheese (I used red leicester)
- salt and pepper
- 1 tsp dried mixed herbs
- 2 tbsp tomato pureé
- 3 tbsp oil, drained from the tomatoes
- 1 egg, plus an additional beaten egg
Mix together the flour, xanthan gum, yeast, sugar, 1tsp salt and a good grinding of pepper in a bowl. Stir in the herbs, chopped tomatoes and the cheese.
In a jug mix together 250ml lukewarm water, the oil and tomato pureé. Add to the bowl of flour mixture along with the egg. Combine into a dough and then knead on a floured surface for 5 minutes.
Return to the bowl, cover with oiled cling film and leave in a warm place for 1 hour. Remove from the bowl and place on a baking tin in a loaf shape, cover with cling film again and return to the warm place for a further hour.
Preheat the oven to 200.
Add a pinch of salt to the beaten egg and brush over the loaf. Bake in the oven for 30 minutes until the loaf is golden.